Cooker’s Pot

You’ll Need:

- 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

Procedure:

1. Pre-heat the oven to 325F, Gas Mark 3, 170C
2. Wipe the duck inside and out and sprinkle with salt and pepper
3. Put the duck on a rack in a roasting tin and roast for 2 hours
4. Mix the honey and the 4 tbsps. of duck stock together
5. Prick the duck skin with a fork and brush in the honey mixture
6. Return the duck to the oven and cook for a further 30 minutes, or until the duck is cooked through
7. Meanwhile melt the duck fat in a pan, blend in the flour, and cook for one minute
8. Add the rest of the sauce ingredients and bring to the boil, stirring continuously
9. Reduce heat and simmer gently until the sauce is of a smooth consistency
10. Serve the sauce hot with the roast duck

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!