Duck with Cumberland sauce SERVES 4 INGREDIENTS:
4 duck portions 4 tablespoons redcurrant jelly Salt and pepper 4 tablespoons port Grated zest and juice of 1 lemon Pinch of ground ginger Grated zest and juice of 1 large orange 1 tablespoon brandy Preheat the oven to 190°C/375°F/Gas mark 5. . Place a wire rack in a roasting tin. Prick the duck portions all over with a fork and sprinkle with salt and pepper. Place on the rack and cook in the oven for 45 to 50 minutes, until the juices run clear. . Simmer the lemon and orange juices and zests together in a saucepan for 5 minutes. Stir in the redcurrant jelly until melted, then stir in the port. Bring to the boil, add ginger and season to taste. . Transfer the duck to a serving plate, ensuring it is kept warm. Pour away the fat from the roasting tin, leaving the cooking juices. With the roasting tin over a low heat, stir in the brandy and bring to the boil. Stir in the port sauce and serve with the duck. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
