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Wine Glaze Duck with Plum Sauce

 

Ingredients

1 large duckling, trimmed, washed, and dried

salt

thyme sprigs

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

Method

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.

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