Ingredients with Measurements:
- 1 whole duck (about 4-5 pounds)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 orange, quartered
- 1 onion, quartered
- 1 cup chicken broth
- 1/2 cup red currant jelly
- 1/4 cup red wine vinegar
- 1/4 cup port wine
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- Roasting pan
- Meat thermometer
- Saucepan
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Remove any excess fat from the duck and pat dry with paper towels.
3. Season the duck inside and out with salt, black pepper, and thyme.
4. Stuff the orange and onion quarters inside the duck cavity.
5. Place the duck in a roasting pan and pour the chicken broth into the bottom of the pan.
6. Roast the duck for 2-2 1/2 hours, or until the internal temperature reaches 165°F.
7. While the duck is roasting, prepare the Cumberland sauce.
8. In a saucepan, combine the red currant jelly, red wine vinegar, port wine, Dijon mustard, ground cloves, ground cinnamon, ground ginger, ground allspice, salt, and black pepper.
9. Cook over medium heat, stirring occasionally, until the jelly has melted and the sauce has thickened slightly, about 10-15 minutes.
10. In a small bowl, whisk together the cornstarch and cold water until smooth.
11. Add the cornstarch mixture to the sauce and stir until the sauce has thickened, about 2-3 minutes.
12. Remove the sauce from the heat and set aside.
13. Once the duck is done, remove it from the oven and let it rest for 10-15 minutes before carving.
14. Serve the duck with the Cumberland sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-2 1/2 hours
Temperature:
Oven temperature: 350°F
Internal temperature of duck: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 6g
Cholesterol: 200mg
Sodium: 900mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 14g
Protein: 45g
Substitutions for ingredients:
- Red currant jelly can be substituted with raspberry or blackberry jelly.
- Port wine can be substituted with red wine or sherry.
- Dijon mustard can be substituted with whole grain mustard.
Variations:
- Add chopped fresh herbs, such as rosemary or sage, to the Cumberland sauce for extra flavor.
- Use the leftover duck meat to make a salad or sandwich.
Tips and tricks:
- To ensure even cooking, prick the skin of the duck all over with a fork before roasting.
- Baste the duck with the pan juices every 30 minutes while it's roasting.
- Let the duck rest before carving to allow the juices to redistribute.
Storage instructions:
- Store leftover duck and Cumberland sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the duck in the oven at 350°F for 10-15 minutes, or until heated through.
- Reheat the Cumberland sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the duck on a platter with the Cumberland sauce in a gravy boat on the side.
- Garnish the platter with fresh herbs, such as thyme or parsley.
Garnishes:
- Fresh herbs, such as thyme or parsley.
Pairings:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
Troubleshooting advice:
- If the skin of the duck is not crispy enough, increase the oven temperature to 400°F for the last 10-15 minutes of cooking.
- If the sauce is too thick, add a little more chicken broth or water to thin it out.
Food safety advice:
- Make sure the internal temperature of the duck reaches 165°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Cumberland sauce is a sweet and tangy sauce that originated in England in the 19th century. It's traditionally served with game meats, such as venison or duck.
Flavor profiles:
- The roast duck is savory and juicy, with a crispy skin.
- The Cumberland sauce is sweet and tangy, with a hint of spice.
Serving suggestions:
- Serve the roast duck with a side of roasted vegetables and mashed potatoes for a hearty meal.
- Pair the roast duck with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
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Region: British