Game flourishes on the moors and lakes of the North and the wild duck of Derwentwater are especially valued for their tenderness and flavour. You can, of course, use any other duck for this recipe; the rich flesh is admirably partnered b;y the sweet sharp flavour of Cumberland sauce. Croquette potatoes would go well with this dish.
ingredients
serves 4
4 duckling portions
salt and pepper
finely shredded rind and juice of 1 large orange
finely shredded rind and juice of 1 lemon
60 ml (4 tbsp) redcurrant jelly
10 ml (2 tsp) cornflour
60 ml (4 tbsp) port
30 ml (2 tbsp) brandy
fresh watercress sprigs and orange slices, to garnish
method
1. Prick the duckling portions all over with a sharp skewer or fork, then sprinkle with salt and pepper.
2. Place the duckling portions on a wire rack over a roasting tin. Roast at 190°C (375°F) mark 5 for 45-60 minutes, until the skin is crisp and the juices run clear when the thickest part of the duckling is pricked with a skewer.
3. Meanwhile, make the sauce. Put the orange and lemon juices into a small saucepan, add the shreds of orange and lemon rind, cover and simmer gently for 5 minutes.
4. Add the redcurrant jelly and let it melt slowly over a gentle heat. Mix the cornflour with the port, then stir into the sauce and bring to the boil, stirring until the sauce thickens.
5. When the duckling portions are cooked put them on to a warmed serving dish and keep hot while the sauce is finished. Pour off the fat from the roasting tin, leaving the cooking juices behind, then add the brandy and stir over a gentle heat to stir in the sediment in the bottom of the tin.
6. Add the orange sauce, stir well and serve with the duckling. Garnish with sprigs of watercress and orange slices.
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