Title: Cumberland Duck
Categories: Entree Poultry British Fruit
Yield: 4 Servings

6	lb	Duck
3		Oranges
1/2		Lemon; juice of
3	ts	Redcurrant jelly
1	ts	Castor sugar
1/4	ts	Ground mixed spice
5	tb	Port
1	ts	Arrowroot
		Salt

Preheat the oven to 375 F, Mk 5 190C. Prick the duck all over with a fork. Cut one of the oranges in half and rub over the surface of the duck, squeezing out as much juice as possible. Put the orange halves inside the duck. Sprinkle the skin lightly with a little salt and put the duck on a rack in a roasting tin. Roast in preheated oven for 1 hour 40 minutes. While the duck is cooking, prepare the sauce. Grate the peel from the remaining oranges, and squeeze out the juice. Save 2 tb and put the rest in a pan with the orange peel. Add the lemon juice, redcurrant, sugar and spice. Heat gently, stirring well, and bring to the boil. Add the port and leave to simmer for 3 minutes. Mix the arrowroot with the remaining orange juice. Bring the sauce back to the boil, stir in the arrowroot mixture and stir over low heat until the sauce is thickened. Remove the duck from the oven and leave to stand for 5 minutes. Carve and arrange on a serving dish. Pour the sauce over and serve at once, accompanied by new potatoes and/or a green salad. Recipe Mary Norwak Mmed IMH c/o Georges' Home BBS 2:323/4.4

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

previous

next