Ingredients
1 Large Duck (about 2 Kg)
1 Orange
300 ml Port
5 Cloves
Ground Cinnamon
Salt & Pepper
350g Red Currant Jelly
1 Can Stoned Cherries in Natural Juice
Method
Preheat the fan oven to 200C.
Remove any excess fat from the duck and prick the skin all over with a cocktail stick or point of a sharp knife. Sprinkle over salt and pepper.
Cook the duck on a rack for 20 minutes then baste and drop the temperature to 160 and cook for another 1 hour and 20 minutes (for a 2Kg duck - total cooking time is 20 mins/500g plus 20 mins). When cooked, remove from the pan, wrap in foil and allow to rest for at least 15 minutes. Pour off most of the fat from the pan (keep it to make the best ever roast potatoes) but keep a couple of tablespoons plus juices to use with the sauce.
While the duck is cooking, finely grate the rind from the orange, then squeeze out the juice - put in a large saucepan with the port, crushed cloves, a pinch of cinnamon plus salt and pepper to taste. Simmer over a low heat until the mixture reduces by a third. Use this mixture to scrape out the juices from the pan where the duck was cooked. Add the redcurrant jelly , remove from the heat and stir until the jelly has melted. Strain the sauce and add the drained cherries.
Carve the duck and add any released juices to the sauce. Return the sauce to simmering temperature and keep over a very low heat until ready to serve.