The Sauce

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 a 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.