1. Preheat oven to 375 degrees F. 2. Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish. 3. Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed). 4. Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes. 5. Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens. 6. Once the duck is done, remove to a warmed serving dish and keep hot. 7. Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish. 8. Stir in the sauce and serve with the duck; garnish with watercress and orange slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
