Roasted Whole Duck with Cumberland Sauce
Ingredients
1 whole duck
Sauce
- 10g butter
- 200g frozen cranberries
- 2 tbsp red currant jelly
- 100ml port
- 1 orange, peeled and julienned
- ½ lemon, juiced
- 1 French shallot, finely chopped
- 1 tsp Dijon mustard
- 1 pinch of cayenne pepper
- 1 pinch of ginger powder
- Salt and pepper
Products used
Method
- Remove the duck from the packaging and pat dry inside and out with paper towelling. Place the duck on a tray lined with a rack uncovered. Air dry in the fridge overnight.
- Preheat the oven to 190°C. Season the duck with salt. Roast for 40 minutes per kilo and until golden and crisp.Remove duck from the oven and let it rest for 20 – 30 minutes.
- While the duck is cooling, make the sauce. Bring a small saucepan of water to the boil and cook orange peel for 10 minutes. Drain well. In a saucepan on low heat, add the cranberries and jelly and bring to the boil, add the port followed by add the shallots, the juice and mustard. Add a pinch of cayenne pepper and ginger powder and some salt to taste and for 15 minutes to reduce. Add the butter and fold through.
- Carve the duck and serve with the sauce.
Recipe by: Justine Schofield