# 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

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