Wine Glaze Duck with Plum Sauce
1 large duckling, trimmed, washed, and dried
Ingredients for Plum Glaze Sauce
800g plums, drained, juice reserved
salt and pepper to taste
white or red wine, or chicken stock
1 tablespoon lemon juice
1 tablespoon cranberry sauce
1 teaspoon sugar
1 teaspoon cornflour
Pierce duck in several places with a skewer, rub with salt, and place on a rack on a baking dish. Top with thyme.
Bake in a moderate oven, 180C, for 1¼ to 1½ hours, or until cooked to taste. Insert a skewer into a meaty part of the bird, when the juices run clear, the bird is cooked.
Prepare the plum sauce
Pour reserved plum juice into a measuring jug. Make up to 1 ½ cups with wine and stock.
Pour liquid into saucepan with lemon juice, sauce and sugar. Bring to the boil, stirring, then reduce heat. Pour a little of this liquid into a bowl with the cornflour. Blend together until smooth. Gradually mix the sauce and simmer for 3 minutes. Stir in plums and seasoning.
Cut into 6 portions, serve with sauce and seasonal vegetables.