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Duck with Cumberland Sauce HT British MC 75mins
Serves 4 Hot Poultry Game Fruit Alcohol Alcohol Main Course Gluten Wheat Dairy free Eggless Britain Europe Ingredients 4 Portions Duck Salt and Black Pepper The grated zest and juice of 1 Large Orange The grated zest and juice of 1 Lemon 4 tbsp Redcurrant Jelly 1 teasp Cornflour 90ml/3fl.oz. Port 30ml/1fl.oz. Brandy Instructions 1. 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 and crispy.
2. 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.
3. 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 cooked.
4. After the cooking time, remove the duck from the roasting tin and place on a serving platter. Keep warm.
5. 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.
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