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Roast Duck With Cranberries And Clementines

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2.5 kg (5 lb) oven-ready duckling
teaspoon ground allspice
Salt and pepper
1 orange
4 clementines
30 g (1 oz) butter
2 cinnamon sticks, halved
180 g (6 oz) fresh or frozen cranberries
5 tablespoons light muscovado sugar
2 teaspoons white wine vinegar
2 tablespoons Cointreau
Flat-leaved parsley, to garnish


Serves: 4


1 Preheat oven to 220°C (425°F/ Gas 7). Using a fork, pierce duckling all over, except breast area. Rub skin with allspice and sprinkle with salt and pepper. Place duckling on a rack, over a roasting tin. Cook for 15 minutes. Reduce oven temperature to 190°C (375°F/Gas 5) and cook for a further 1 hour.

2 Pare thick strips of rind from the orange. Squeeze juice and reserve. Peel clementines, leaving them whole. Melt butter in a small saucepan. Add orange rind, cinnamon sticks and whole clementines and cook for 1 minute. Place clementines and orange rice around the duckling and pour over remaining butter. Return to oven for a further 45 minutes.

3 Pour reserved orange juice and the cranberries in the butter pan. Simmer gently for about 10 minutes, until cranberries pop.

4 Transfer duckling, clementines and orange peel to a warmed serving dish and keep warm. Drain off fat from roasting tin, then add cranberries and juice, sugar, vinegar and Cointreau. Bring to the boil, stirring. Season with salt and pepper to taste.

5 Spoon cranberries around duckling and garnish with parsley. Serve with the gravy.

COOK'S TIPS:- When serving duckling, carve it in the same way as you would a chicken or turkey, first removing the legs and then taking thin slices from the breast. Although there's not as much flesh on a duckling, the meat is richer so portions needn't be large.

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