Title: Glazed Duckling
Categories: Entree Poultry British
Yield: 4 Servings

1	md	Duckling; 4.5- 5 lb
		Salt
GLAZE
1	tb	Redcurrant jelly
1	ts	Soy sauce
GARNISH
		Watercress
		Orange slices

"A very simple recipe, yet so delicious." AB

Preheat oven to 350øF 180øC Mk 4. Prick the duck all over with a sharp pronged fork and rub with plenty of salt. Put duck on a rack or trivet ina roasting tin. Roast without basting for 1 1/2 to 1 3/4 hours. Take the duck out and tip any juices from its inside into a jug. Put the bird on a board. Mix redcurrant jelly and soy together and spread over the top of the duck. Pour meat juices from the tin into those in the jug. Put the bird back into the tin and return to the oven for about 15 minutes, until the skin is crisp and browned. Meanwhile, defat the juices in the jug, and use them to make a gravy. After 15 minutes, test to see if the duck is done by piercing the thickest part of the leg with a skewer. If the juices run clear and yellow, the duck is done. Lift onto a serving dish and decorate with orange slices and watercress. Serve with an orange salad, peas and new potatoes.

Recipe Anne Berry MMed IMH Georges'Home BBS 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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