Roast Duck with Cumberland Sauce

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  • 1 (4-pound) duck
  • 1 teaspoon TABASCO® brand Original Red Sauce, divided
  • Salt
  • 3/4 cup currant jelly
  • 3/4 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water


Preheat oven to 375°F. Pierce skin of duck with a fork; rub duck with 1/2 teaspoon of the TABASCO® Sauce and sprinkle with salt. Place on a rack in a roasting pan. Roast 1 1/2 hours or until temperature on meat thermometer reaches 190°F.

Meanwhile, melt jelly in a small saucepan over medium heat. Gradually stir in juices. Add ginger and remaining 1/2 teaspoon TABASCO® Sauce.

In a small bowl, stir together cornstarch and water until smooth. Add to saucepan and, stirring constantly, bring to a boil; boil 1 minute. Serve with Roast Duck.

Makes 4 servings.

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