Game
North of England
4 Duckling portions
1 large Orange zested and juiced
1 Lemon zested and juiced
4 tbs / 60g Redcurrant jelly
2 tsp / 10 g Cornflour
4 tbs / 60ml Port
2 tbs / 30ml Brandy
Fresh watercress sprigs and orange slices - to garnish
Pre-heat oven to 190C / 375F / Gas 5.
Prick the duckling portions all over with a sharp skewer or fork.
Place on a wire rack over a roasting tin.
Roast 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.
Put the orange and lemon juices in a small saucepan, add the zests, cover and simmer gently for 5 minutes.
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.
When the duckling portions are cooked put them on a warmed serving
dish and keep hot while the sauce is finished.
Pour off the fat from the tin, leaving the juices behind, then add the brandy
and stir over a gentle heat to stir in the sediment from the bottom of the
tin.
Add the sauce and stir well. Serve with the duckling.
Garnish with sprigs of watercress and orange slices.