Derwentwater Duck With Cumberland Sauce - cooking recipe

Ingredients

3 lbs duck, cut in four portions or 4 duck breasts
1 large orange, zest and juice
1 lemon, zest and juice
4 tablespoons red currant jelly
2 teaspoons cornstarch
4 tablespoons port wine
2 tablespoons brandy
fresh watercress and orange slice (to garnish)

Preparation

Preheat oven to 375 degrees F.
Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.
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).
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.
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.
Once the duck is done, remove to a warmed serving dish and keep hot.
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.
Stir in the sauce and serve with the duck; garnish with watercress and orange slices.