Cumberland sauce is traditionally served with baked or boiled ham, venison or lamb. However, the orange, red wine and redcurrant jelly in it makes it the perfect accompaniment to duck. Impress your dinner guests by cooking this duck with Cumberland sauce recipe.

Ingredients (to serve 8):
4 oranges or minneolas, segmented (with the juice and rind reserved)
2 5lb (2.25kg) oven-ready ducks (including giblets)
salt and black pepper (ground)
sprig of fresh parsley, to garnish
For the Cumberland sauce:
2 tbsp of plain flour
1 1/4 cups of duck or chicken stock
2/3 cup of red wine or port
1 tbsp of redcurrant jelly

Preheat oven to 350 degrees Fahrenheit, 180 degrees Centigrade or gas mark 4. Tie the orange or minneola rind with string and put it in the cavities of the ducks.

Put the oven-ready ducks in one large, or two small, roasting pans. Prick the skins of the ducks using a skewer or fork. Season them with salt and pepper. Place on a rack in the oven to cook. The ducks should be cooked for 30 minutes per each 1lb until they are tender. When they are cooked properly the juices will run clear. Halfway through the cooking time, pour the fat from the pan, or pans, in a heatproof bowl.

When they are cooked, take the ducks out of the oven and put them on a carving plate. Take the orange rind out of the duck cavities. Cover the ducks lightly with baking foil and leave them to rest. Chop the orange (or minneola) rind into fine shreds and put to one side for the sauce.

Next, make the sauce. Remove the fat from the pan(s) that the ducks were roasted in. Leave behind the juices and sediment. Scrape this mixture into one pan if you used two when cooking the ducks. Add the flour to the mixture and cook it gently for 2 minutes while stirring. Add the orange (or minneola) rind to the pan along with the stock, redcurrant jelly and wine or port. Stir the mixture well to blend, then bring it to the boil. Turn the heat down and simmer for around 10 minutes, stirring frequently. Then strain it into a pan. Finally, add the orange (or minneola) segments to the sauce along with their juices.

Remove the legs and wings from the ducks (cut through the joints). Remove the two end joints from the wings and throw them away. Cut the breast meat in one piece from the carcass and thinly slice. Serve the meat with a bit of the hot sauce. Serve the rest of the sauce separately in a jug.

As well as making a wonderful meal for dinner guests, this duck with Cumberland sauce recipe makes a great dish for the family in place of the traditional Sunday roast, for instance.



Cumberland Sauce was Named After the 3rd Duke of Cumberland