Duckling With Port-wine And Red Currant Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350°f.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.