Duckling With Port-Wine And Red Currant Sauce - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.
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.
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.
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.
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.
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.