Derwentwater Duck With Cumberland Sauce Food

BONELESS DUCK BREAST WITH CUMBERLAND SAUCE

Steps:

• Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes. Serve sliced over Wild Rice Stuffing. Serve with Cumberland Sauce on the side.
• Boil rice in stock until cooked but not too mushy. Drain. In a separate pan, saute vegetables in butter. Combine rice, sauteed vegetables, grapes, sherry, and seasoning.
• Scald rinds and their juice in boiling water for 1 minute. Set aside. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling. Add the scalded juice and rind to the sauce. Add the cornstarch mixture and let boil and thicken.

DERWENTWATER DUCK WITH CUMBERLAND SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.
• Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed).
• Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes.
• Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens.
• Once the duck is done, remove to a warmed serving dish and keep hot.
• Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish.
• Stir in the sauce and serve with the duck; garnish with watercress and orange slices.