Best Derwentwater Duck With Cumberland Sauce Recipes

DERWENTWATER DUCK WITH CUMBERLAND SAUCE

Derwentwater Duck With Cumberland Sauce image

Named for the wild duck found in and around the moors and lakes of Northwest England (Derwentwater Lake). These ducks are valued for their tenderness and flavor, but you can use any duck with success in this recipe. The flavor of the duck is complemented with the sweet, sharp flavor of the Cumberland sauce.

Provided by threeovens

Categories Duck

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs duck, cut in four portions or 4 duck breasts
1 large orange, zest and juice
1 lemon, zest and juice
4 tablespoons red currant jelly
2 teaspoons cornstarch
4 tablespoons port wine
2 tablespoons brandy
fresh watercress and orange slice (to garnish)

Steps:

Preheat oven to 375 degrees F.
Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.
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).
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.
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.
Once the duck is done, remove to a warmed serving dish and keep hot.
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.
Stir in the sauce and serve with the duck; garnish with watercress and orange slices.

Nutrition Facts : Calories 1507.7, Fat 134.1, SaturatedFat 45, Cholesterol 258.8, Sodium 223.1, Carbohydrate 26.2, Fiber 2.6, Sugar 16.2, Protein 39.9

BONELESS DUCK BREAST WITH CUMBERLAND SAUCE

Boneless Duck Breast with Cumberland Sauce image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

Ingredients

4 boneless duck breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon ground sage
Wild Rice Stuffing, recipe follows
Cumberland Sauce, recipe follows
1/2 cup wild rice
1 1/2 cups chicken stock
1/2 onion, dice small
1 cup thickly sliced mushrooms
3 stalks celery (remove leaves), cut into small dice
1 cup seedless grapes
1/4 cup dry sherry
1/2 teaspoon salt
Dash pepper
2 lemons, slivered rind and juice
2 oranges, slivered rind and juice
2 (8-ounce) jars red currant jelly
1 cup port
1/4 cup tarragon vinegar
3 tablespoons Dijon mustard
1 tablespoon sugar
Salt and pepper
1 teaspoon cornstarch, mixed with 1 tablespoon water, to thicken

Steps:

Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes. Serve sliced over Wild Rice Stuffing. Serve with Cumberland Sauce on the side.
Boil rice in stock until cooked but not too mushy. Drain. In a separate pan, saute vegetables in butter. Combine rice, sauteed vegetables, grapes, sherry, and seasoning.
Scald rinds and their juice in boiling water for 1 minute. Set aside. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling. Add the scalded juice and rind to the sauce. Add the cornstarch mixture and let boil and thicken.