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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.

 

 

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

 

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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

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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