Derwentwater Duck with Cumberland Sauce

Derwentwater Duck with Cumberland Sauce Recipe - A Classic British Dish

Region / culture: United Kingdom | Preparation time: 10 minutes | Cooking time: 60 minutes | Servings: 4

Introduction

Derwentwater Duck with Cumberland Sauce is a classic dish that combines tender duckling portions with a sweet and tangy sauce made from redcurrant jelly, port, and brandy. This dish is perfect for a special occasion or a festive meal.

History

The origins of Derwentwater Duck with Cumberland Sauce can be traced back to the Lake District region of England, where duck is a popular ingredient in traditional cuisine. The rich and flavorful sauce is believed to have been inspired by the traditional Cumberland sauce, which is typically served with game meats.

Ingredients

4 duckling portions
1 large orange, zest and juice
1 lemon, zest and juice
4 tbsp redcurrant jelly
2 tsp cornflour
4 tbsp port
2 tbsp brandy
Fresh watercress sprigs and orange slices, to garnish.

How to prepare

1. Preheat the oven to 190°C / 375°F / Gas 5.
2. Use a sharp skewer or fork to prick the duckling portions all over. Place them on a wire rack over a roasting tin. Roast for 45–60 minutes until the skin is crisp and the juices run clear when the thickest part of the duckling is pricked with a skewer.
3. In a small saucepan, combine the orange and lemon juices. Add the zests, cover, and simmer gently for 5 minutes.
4. Add the redcurrant jelly and let it melt slowly over a gentle heat. In a separate bowl, mix the cornflour with the port. Stir the cornflour mixture into the sauce and bring it to a boil, stirring until the sauce thickens.
5. Once the duckling portions are cooked, transfer them to a warmed serving dish and keep them hot while finishing the sauce. Pour off the fat from the tin, leaving the juices behind. Add the brandy and stir over a gentle heat to incorporate the sediment from the bottom of the tin.
6. Add the sauce to the dish and stir well. Serve with the duckling. Garnish with sprigs of watercress and orange slices.

Variations

Substitute the duckling portions with chicken breasts or pork chops for a different flavor.
Add a splash of Worcestershire sauce or balsamic vinegar to the sauce for extra depth of flavor.

Cooking Tips & Tricks

Make sure to prick the duckling portions all over before roasting to allow the fat to render out and the skin to crisp up.

- Be careful not to overcook the duckling, as it can become tough and dry. Use a meat thermometer to ensure it is cooked to the desired doneness.

- When making the sauce, be sure to stir constantly to prevent lumps from forming and to ensure a smooth consistency.

- Garnish the dish with fresh orange slices and sprigs of watercress for a beautiful presentation.

Serving Suggestions

Serve Derwentwater Duck with Cumberland Sauce with roasted vegetables, mashed potatoes, or a side salad for a complete meal.

Cooking Techniques

Roasting the duckling portions in the oven ensures that they are cooked evenly and develop a crispy skin.

Ingredient Substitutions

If you don't have redcurrant jelly, you can use cranberry sauce or raspberry jam as a substitute.

- You can use white wine or sherry instead of port in the sauce.

Make Ahead Tips

You can prepare the sauce ahead of time and reheat it gently before serving with the duckling portions.

Presentation Ideas

Arrange the duckling portions on a platter and drizzle the sauce over the top. Garnish with fresh herbs and citrus slices for a beautiful presentation.

Pairing Recommendations

Derwentwater Duck with Cumberland Sauce pairs well with a full-bodied red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Derwentwater Duck with Cumberland Sauce contains approximately 350 calories.

Carbohydrates

Each serving of Derwentwater Duck with Cumberland Sauce contains approximately 15 grams of carbohydrates.

Fats

Each serving of Derwentwater Duck with Cumberland Sauce contains approximately 20 grams of fats.

Proteins

Each serving of Derwentwater Duck with Cumberland Sauce contains approximately 25 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the orange and lemon juices, as well as iron and zinc from the duckling.

Alergens

This recipe contains alcohol (brandy), which may be a potential allergen for some individuals. Please check for any allergies before serving.

Summary

Derwentwater Duck with Cumberland Sauce is a balanced dish that provides a good source of proteins and fats, along with essential vitamins and minerals.

Summary

Derwentwater Duck with Cumberland Sauce is a delicious and elegant dish that is perfect for a special occasion. The tender duckling portions are complemented by the sweet and tangy sauce, creating a flavorful and satisfying meal. Enjoy this classic recipe with your family and friends for a memorable dining experience.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. I was visiting a quaint little village in the Lake District, and stumbled upon a charming old bookstore tucked away down a cobbled alleyway. As I perused the shelves, a worn and weathered cookbook caught my eye. Its pages were yellowed with age and the spine was cracked from years of use. Intrigued, I flipped through the pages and my eyes landed on a recipe for Derwentwater Duck with Cumberland Sauce.

Growing up in a small town, my culinary skills were limited to the basic recipes passed down from my mother and grandmother. But there was something about this recipe that sparked a fire within me. I knew I had to learn how to make it.

I purchased the cookbook and returned home, eager to try my hand at creating this exquisite dish. I gathered all the ingredients listed in the recipe - a plump duck, fresh thyme, juniper berries, and redcurrant jelly for the sauce. As I began to cook, the aromas that filled my kitchen were intoxicating. The duck sizzled in the pan, browning to a perfect crisp as the fragrant herbs infused their flavors into the meat.

As I prepared the Cumberland Sauce, simmering red wine, port, and spices together in a saucepan, I couldn't help but feel a sense of accomplishment. This was no ordinary recipe; it was a masterpiece waiting to be revealed.

When the dish was finally ready, I plated the duck with a generous ladle of Cumberland Sauce drizzled over the top. The flavors melded together in perfect harmony, creating a culinary symphony that danced on my taste buds. I couldn't believe that I had created such a masterpiece in my own kitchen.

From that moment on, Derwentwater Duck with Cumberland Sauce became a staple in my cooking repertoire. I shared the recipe with friends and family, each one marveling at the depth of flavor and complexity of the dish. It became a symbol of my passion for cooking, a tribute to the culinary journey that had led me to that worn and weathered cookbook in that charming little village.

Over the years, I continued to refine and perfect the recipe, adding my own personal touches and adaptations to make it truly my own. Each time I made it, I felt a sense of pride and satisfaction, knowing that I had unlocked the secrets of this timeless dish.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will carry on the tradition of Derwentwater Duck with Cumberland Sauce. May it bring you joy and inspiration, just as it has brought me over the years. And remember, the true secret ingredient in any recipe is love. Cook with your heart, and the flavors will always shine through.