Roast Duck With Cumberland Sauce

Recipe Ingredients

1		Duck - (4 to 5 lbs)
1 teaspoon	5ml	Tabasco pepper sauce - divided
		Salt
3/4 cup	46g / 1.6oz	Currant jelly
3/4 cup	177ml	Orange juice
1/4 cup	59ml	Lemon juice
1/4 teaspoon	1.3ml	Ground ginger
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Water

Recipe Instructions

Preheat oven to 375 degrees.

Pierce skin of duck with fork; rub duck with 1/2 teaspoon Tabasco sauce, and sprinkle with salt. Place on rack in roasting pan. Roast 1 1/2 hours or until temperature on meat thermometer reaches 190 degrees.

Meanwhile, in small saucepan, melt jelly over medium heat. Gradually stir in juices. Add ginger and remaining Tabasco sauce.

In small bowl, stir together cornstarch and water until smooth. Add to saucepan. Stirring constantly, bring to a boil and boil 1 minute. Serve with Roast Duck.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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