Recipe - Roast Duck With Cumberland Sauce

1 4pound duck
1 teaspoon TABASCO pepper sauce;
divided
Salt
Three fourths cup Currant jelly
Three fourths cup Orange juice
One fourth cup Lemon juice
One fourth teaspoon Ground ginger
1 tablespoon Cornstarch
2 tablespoon Water

Preheat oven to 375øF. Pierce skin of duck with fork; rub duck with 1/2
teaspoon TABASCO sauce, and sprinkle with salt. Place on rack in roasting
pan. Roast 1 One half hours or until temperature on meat thermometer reaches
190øF.

Meanwhile, in small saucepan, melt jelly over medium heat.

Gradually stir in juices. Add ginger and remaining TABASCO sauce.

In small bowl, stir together cornstarch and water until smooth. Add to
saucepan. Stirring constantly, bring to a boil and boil 1 minute.

Serve with Roast Duck.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 9, 1998