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Cranberry Duck
Ducks weigh 4 1/2 to 6 pounds; allow at least 2 pounds per person.
Ingredients
4 1/2 - 6 pound duck
2/3 cup chicken stock or canned broth
2 - 3 tablespoons cranberry sauce
2 - 3 tablespoons port
4 1/2 teaspoons grated orange zest
1/3 cup orange juice
2 tablespoons plus 2 teaspoons lemon juice
1 1/2 teaspoons cornstarch
coarse salt
freshly ground black pepper
orange segments, to garnish
Method
Preheat the oven to 375F. Dry the duck thoroughly inside and out with paper
towels. Prick the duck all over with a fork and place on a rack in a roasting pan.
Sprinkle lightly with salt.
Roast for about 25 minutes per pound or until cooked through, basting once during
cooking. Increase the oven temperature to 400F. for the last 10 minutes of
cooking.
Transfer the duck to a serving dish and cover and keep warm. Drain off all the fat
from the pan, leaving the juices. Combine the stock or canned broth, cranberry
sauce, port, orange zest, juice, and lemon juice and pour into the pan. Bring to the
boil, stirring frequently and scraping up the brown bits form the bottom of the pan.
Simmer for 2-3 minutes.
Blend the cornstarch with a little cold water and make a smooth paste. Stir into the
pan and simmer for a further 2-3 minutes until the sauce has thickened. Season to
taste. Pour the sauce into a warmed vessel. Garnish the duck with orange
segments and serve with the sauce handed round separately.
Ingredients
4 1/2 - 6 pound duck
2/3 cup chicken stock or canned broth
2 - 3 tablespoons cranberry sauce
2 - 3 tablespoons port
4 1/2 teaspoons grated orange zest
1/3 cup orange juice
2 tablespoons plus 2 teaspoons lemon juice
1 1/2 teaspoons cornstarch
coarse salt
freshly ground black pepper
orange segments, to garnish
Method
Preheat the oven to 375F. Dry the duck thoroughly inside and out with paper
towels. Prick the duck all over with a fork and place on a rack in a roasting pan.
Sprinkle lightly with salt.
Roast for about 25 minutes per pound or until cooked through, basting once during
cooking. Increase the oven temperature to 400F. for the last 10 minutes of
cooking.
Transfer the duck to a serving dish and cover and keep warm. Drain off all the fat
from the pan, leaving the juices. Combine the stock or canned broth, cranberry
sauce, port, orange zest, juice, and lemon juice and pour into the pan. Bring to the
boil, stirring frequently and scraping up the brown bits form the bottom of the pan.
Simmer for 2-3 minutes.
Blend the cornstarch with a little cold water and make a smooth paste. Stir into the
pan and simmer for a further 2-3 minutes until the sauce has thickened. Season to
taste. Pour the sauce into a warmed vessel. Garnish the duck with orange
segments and serve with the sauce handed round separately.