Duck In Orange Sauce
|Duck||4 1⁄2 Pound|
|Marmalade||15 Milliliter (1 Tablespoon)|
|Orange juice||8 Fluid Ounce (1 Cup/225 Milliliter)|
|Port wine||30 Milliliter (2 Tablespoon)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Honey||30 Milliliter (2 Tablespoon)|
|Cornflour||2 Teaspoon, mixed (10 Milliliter Cornstarch)|
Arrange the duck portions on a rack in a large deep dish. Cook covered on medium for 45—60 minutes. Reposition and turn the pieces over several times during the cooking period and drain off the surplus fat. Test to see that they are cooked by piercing with a sharp knife at the joint, the juices should run clear. Brown the cooked duck under a conventional grill (broiler).
For the sauce, place the marmalade jelly in a dish and cook on high for 1 minute. Add the rest of the sauce ingredients and cook for a further 3 minutes or until bubbling. Cool slightly and stir in the cornflour (cornstarch), cook on high for 1 minute and stir well.
Place the duck on a warm serving dish, pour over the sauce and garnish with orange slices and watercress.