Derwentwater Duck With Cumberland Sauce

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.

3. 3

   Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed).

4. 4

   Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes.

5. 5

   Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens.

6. 6

   Once the duck is done, remove to a warmed serving dish and keep hot.

7. 7

   Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish.

8. 8

   Stir in the sauce and serve with the duck; garnish with watercress and orange slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.