Main Meal Recipes > Roast Duck with Port and Citrus Sauce

This recipe is part of the December 2008 Recipes Menu

Starter - Jerusalem Artichoke Soup
Main Course - Roast Duck in a Port and Citrus Sauce
Dessert - Almond Cake

How to make roast duck with port and citrus sauce:
Crispy skinned duck, with a rich port and citrus sauce. Serve with chunky roast potatoes and your favourite winter vegetables.


Roast Duck and Vegetables
1 duck, about 5lbs in weight
juice 2 oranges
juice half a lemon
2 teaspoons sugar
1/4 teaspoon cayenne pepper
2 tablespoons port
4 tablespoons stock from boiling the giblets
(see measure conversions for more information)


- Roast the duck on a rack at 200 degrees C. for about 1 hour.
- Baste the duck several times with the fat that has drained into the pan.
- When the duck is cooked and golden brown remove from the oven.
- Remove the duck from the pan and keep warm.
- Pour off excess fat from the pan leaving behind the meat juices.
- Add the giblet stock, orange juice, lemon juice, cayenne pepper, sugar and port to the meat juices in the pan.
- Stir well.
- Heat through.
- Serve as a sauce with the duck.