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Ingredients
  • 2.5 kg (5½ lb) oven-ready duckling
  • ½ teaspoon ground allspice
  • 25 g (1 oz) butter
  • pared rind and juice of 1 orange
  • 2 cinnamon sticks, halved
  • 4 clementines, peeled but left whole
  • 175 g (6 oz) fresh or frozen cranberries, defrosted if frozen
  • 5 tablespoons light muscovado sugar
  • 2 teaspoons white wine vinegar
  • 2 tablespoons Cointreau
  • salt and pepper
  • bay leaves, to garnish (optional)
Directions

Pierce the duckling all over, except the breast area, to release the fat during cooking. Rub the skin with allspice and sprinkle with salt and pepper. Place on a rack over a roasting tin and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes. Reduce the temperature to 190°C (375°F), Gas Mark 5, and cook for a further 1 hour.

Melt the butter in a small saucepan. Add the orange rind, cinnamon sticks and whole clementines and cook for 1 minute. Place the clementines and orange rind around the duckling and pour over the remaining butter. Return to the oven for a further 45 minutes.

Pour the orange juice and cranberries into the butter saucepan. Simmer gently for about 10 minutes, until the cranberries pop.

Put the duckling, cinnamon sticks, clementines and orange rind in a serving dish. Garnish the dish with bay leaves (if liked) and keep warm. Drain the fat from the roasting tin, then add the cranberries and juice, sugar, vinegar and Cointreau. Bring to the boil, stirring. Season to taste and serve with the duckling.

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