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Honey Roast Duck with Port and Orange Sauce

Serves 4

Description/Notes:

Much richer in flavour than turkey and not as 'gamey' as a goose, roast duck is a delicious alternative when served with this port and orange sauce

Ingredients:

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

Cooking Instructions:

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