Duck with Cumberland sauce

serves 4
ingredients
4 duck portions
grated zest and juice of
1 lemon
grated zest and juice of
1 large orange
4 tablespoons redcurrant jelly
4 tablespoons port
pinch of ground ginger
1 tablespoon brandy
salt and freshly ground black pepper
• 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. Put on the rack and cook in the
oven for 45–50 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 the ginger and season with salt and pepper.
• Transfer the duck to a large 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.