Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


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



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




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.



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.




Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©