Derwentwater Duck With Cumberland Sauce

• 3 lbs duck, cut in four portions or 4 duck breasts
• 1 large orange, zest and juice
• 1 lemon, zest and juice
• 4 tablespoons red currant jelly
• 2 teaspoons cornstarch
• 4 tablespoons port wine
• 2 tablespoons brandy
• fresh watercress and orange slice (to garnish)

1. Preheat oven to 375 degrees F.
2. Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.
3. 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).
4. 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.
5. 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.
6. Once the duck is done, remove to a warmed serving dish and keep hot.
7. 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.
8. Stir in the sauce and serve with the duck; garnish with watercress and orange slices.

duck, orange, lemon, red currant, cornstarch, port wine, brandy, orange slice

Taken from www.food.com/recipe/derwentwater-duck-with-cumberland-sauce-429514 (may not work)