Duck in Cumberland Sauce
INGREDIENTS (Serves 4)
◆ 4 duck legs ◆ 3 oranges ◆ 2 lemons ◆ 2 tbsp redcurrant jelly ◆ 1 tsp mustard powder ◆ 1 tsp ground ginger ◆ 500g potato, cubed ◆ 2 tsp paprika ◆ 2 tbsp rapeseed oil
1 Thinly pare the zest from the oranges and lemons and cut into marmalade-thin strips. Boil the strips for 10min in 300ml water. Drain, reserving cooking water. 2 Put the jelly and juice squeezed from the oranges and lemons with the strips of zest into a pan, reserving the juice of half a lemon. 3 Add 100ml of the drained cooking water and whisk over the heat to dissolve the jelly. 4 Mix the mustard and ginger to a smooth paste with the reserved lemon juice and whisk into the sauce. 5 Heat the oven to 190˚C/Fan Oven 170˚C/Gas Mark 5. Roast the duck pieces on a rack for 20min. Transfer the duck to a roasting dish. 6 Put the potato cubes in the fat in the roasting pan and return to the oven to roast for 15-20 mins, turning once. 7 Add the Cumberland sauce to the duck legs and continue roasting while the potato finishes cooking, basting the duck occasionally with the sauce.