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Derwentwater Duck
with Cumberland Sauce

Game flourishes on the moors and lakes of the North and the wild duck of Derwentwater are especially valued for their tenderness and flavour. You can, of course, use any other duck for this recipe. The rich flavour is complemented by the sweet sharp flavour of Cumberland sauce.

INGREDIENTS: Duckling portions - 4, Orange - 1 large, zest and juice, Lemon - 1, zest and juice, Redcurrant jelly - 4 tbsp, Cornflour - 2 tsp, Port - 4 tbsp, Brandy - 2 tbsp, Fresh watercress sprigs and orange slices - to garnish.

COOKING: 1. Pre-heat oven to 190C / 375F / Gas 5.
2. 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.
3. Put the orange and lemon juices in a small saucepan, add the zests, cover and simmer gently for 5 minutes.
4. 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.
5. 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.
6. Add the sauce and stir well. Serve with the duckling. Garnish with sprigs of watercress and orange slices.