When you have cooked your whole duck this is how you can make a basic sauce using some of the fat and all of the juices from cooking.
- To make the sauce remove the duck from the pan and allow to rest.
- Pour all the fat and juices into a clear jug.
- Pour ½ glass of red wine or dry sherry into the roasting tray and bring to the boil.
- Add about a cup of water* and return to the boil. Scrape all the sediment on the bottom of the roasting tray, this is your stock.
- In the jug, the juices will be at the bottom and the fat at the top.
- Take 2 tbsp. of the fat and heat in a small pan, add 2 tbsp. of plain flour and mix well.
- Slowly add the stock, stirring well over medium heat till all the stock has been added.
- Approximately 400ml makes a good consistency sauce.
- Remove excess fat from the juices in the jug and keep the fat for roasting your potatoes.
- Add the juices to the sauce, taste and season if required, strain and serve.
- Add a couple of tsp. of cranberry sauce to the sauce for a slight sweetness.
*Instead of using water, use orange juice for a quick traditional duck a la orange.
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