Recipe Sections
6-8 as a sauce
Add a couple of teaspoons of cranberry sauce to the sauce for a slight sweetness.
Instead of using water use orange juice for a quick traditional duck a la orange.
When you have roasted your Whole Duck this is how you can make a basic sauce using some of the fat and all of the juices from the cooking.
1/2 glass red wine or dry sherry
1 cup water
2 tbsp plain flour
Salt & pepper
Pour all the fat and juices from roasting whole duck into a clear jug.
Pour red wine or dry sherry into the roasting tray and bring to the boil.
Add water and return to the boil. Scrape all the sediment on the bottom of the roasting tray, this is your stock.
In the jug, the juices will be at the bottom and the fat at the top.
Take 2 tablespoons of fat and heat in a small pan, add 2 tablespoons of plain flour and mix well.
Slowly add the stock, stirring well over a medium heat until all the stock has been added.
Approximately 400ml makes a good consistency sauce.
Remove the excess fat from the juices in the jug and keep the fat for roasting your potatoes.
Add the juices to the sauce, taste and season with salt & pepper if required, strain and serve.