Duckling With Port-Wine And Red Currant Sauce

Name: Duckling With Port-Wine And Red Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs ducklings (or goose); 1 pinch salt; 1 pinch pepper; 3/4 cup port wine; 1/2 cup orange juice; 2 tablespoons lemon juice; 1 teaspoon prepared mustard; 1/4 teaspoon ground ginger; 3/4 cup red currant jelly; 2 tablespoons all-purpose flour; 3 small oranges, sliced, for garnish; 1 (3 1/4 ounce) can black olives, pitted and drained for garnish

Servings: persons

8 lbs ducklings (or goose)
1 pinch salt
1 pinch pepper
3/4 cup port wine
1/2 cup orange juice
2 tablespoons lemon juice
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
3/4 cup red currant jelly
2 tablespoons all-purpose flour
3 small oranges, sliced, for garnish
1 (3 1/4 ounce) can black olives, pitted and drained for garnish

1
Preheat oven to 350u00b0F.
2
Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
3
Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
4
While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
5
In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
6
In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
7
To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 lbs ducklings (or goose), 1 pinch salt, 1 pinch pepper, 3/4 cup port wine, and more.

Yes, Duckling With Port-Wine And Red Currant Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!