Duck with Cumberland Sauce HT
British MC 75mins
4 Hot Poultry Game Fruit
Main Course Gluten Wheat Dairy free Eggless Britain Europe
and Black Pepper
grated zest and juice of 1 Large Orange
grated zest and juice of 1 Lemon
tbsp Redcurrant Jelly
Preheat the oven to 190C, 375F, Gas mark 5. Prick the skin on the duck portions
all over with a fork then season with salt and pepper. Place the portions on a
wire rack in a roasting tin and roast for 50 minutes or until the duck is cooked
Meanwhile, put the orange and lemon juice and rind in a pan, cover and simmer for 5 minutes. Add the redcurrant jelly
and slowly melt it.
Mix the cornflour with the port then add to the pan. Bring slowly to the boil,
stirring constantly and cook until thickened. Set aside until the duck is
After the cooking time, remove the duck from the roasting tin and place on a
serving platter. Keep warm.
Pour off the fat from the roasting tin leaving just the juices, then set over a
low heat and add the brandy. Stir vigorously to dislodge any sediment. Add the
orange sauce and heat through, mixing well. Serve hot with the duck.
Poultry & Game Recipes | General
Poultry & Game Prep & Cooking Times
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