Roast Duckling With Grapefruit Sauce
|Ducklings/12 duckling pieces||7 Pound (Thawed, If Frozen)|
|Freshly ground black pepper||To Taste|
|Plain flour||2 Tablespoon|
|Frozen unsweetened grapefruit juice concentrate||6 1⁄4 Fluid Ounce, thawed (1 Can)|
|Grapefruit||2 , peeled and segmented|
|Watercress||2 (For Garnish)|
The grapefruit juice gives the duck a rich fruity flavour. Orange juice can be used instead if preferred, in which case add a squeeze of lemon juice to the orange sauce to sharpen the flavour.
Joint each duckling into six or ask the butcher to do this for you. Trim off excess fat. Wipe the joints and prick well Season. Place the duckling joints, skin side up, on a wire rack in a roasting tin containing the giblets. Cook near the top of a preheated moderate oven (180°C/350°F, Gas Mark 4) for about 1 1/2 hours. Baste with the pan juices twice during cooking. Twenty minutes before the end of the cooking time, sprinkle with the flour and baste again.
Make the grapefruit juice up to 450 ml (J pint) with water. Mix a little with the arrowroot in a small pan, then gradually stir in the remaining juice and bring to the boil, stirring.
Transfer the cooked duckling joints to a warmed serving dish. Arrange the fruit segments on top. Return to the oven to keep hot. Drain the fat from the roasting tin, leaving the duckling juices, and add the grapefruit sauce. Scrape the bottom of the roasting tin to loosen any sediment. Bring to the boil, stirring well. Adjust seasoning. Strain. Glaze the duckling with some of the sauce and serve the rest separately. Garnish with watercress.