Ingredients :
√ 1 x 5lb. duck
√ salt and pepper
√ 2 tbsps. clear honey
√ 4 tbsps duck stock
For the sauce
√ 1 oz. plain flour
√ 2 tbsp. duck fat from roasting tin
√ 2 fl. oz.(50ml) port
√ 1 orange, rind and juice
√ 1 tbsp. redcurrant jelly
√ salt and pepper
√ half a pint (300ml) duck
stock
Preparation :
√ Pre-heat the oven to 325F, Gas Mark 3, 170C
√ Wipe the duck inside and out and sprinkle with salt and
pepper
√ Put the duck on a rack in a roasting tin and roast for 2
hours
√ Mix the honey and the 4 tbsps. of duck stock together
√ Prick the duck skin with a fork and brush in the honey
mixture
√ Return the duck to the oven and cook for a further 30
minutes, or until the duck is cooked through
√ Meanwhile melt the duck fat in a pan, blend in the flour,
and cook for one minute
√ Add the rest of the sauce ingredients and bring to the
boil, stirring continuously
√ Reduce heat and simmer gently until the sauce is of a
smooth consistency
√ Serve the sauce hot with the roast duck
No comments:
Post a Comment