Name Barbecued Duck Breasts with Cumberland Sauce


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* 4 duck breast fillets
* 1 tablespoon dark soy sauce
* 2 tablespoons orange juice
* 1 tablespoon chopped tarragon
* pepper
* tarragon sprigs, to garnish

Cumberland sauce:
* 1 orange
* 1 lemon
* 250 g (8 oz) redcurrant jelly
* 6 tablespoons port
* 1 teaspoon arrowroot or cornflour
* 1 1/2 tablespoons water

1. With a large needle, prick the duck in several places and rub well with black pepper. In a bowl, mix the soy sauce, orange juice and tarragon. Rub the mixture over the duck breasts to coat them thoroughly. Cover the duck and marinate in the refrigerator or a cool place for at least 2 hours or until required.
2. Meanwhile, make the sauce. Peel the orange as thinly as possible and cut the rind into very fine strips. Place in a small saucepan with enough water to cover and bring to the boil, Boll for 1 minute. Drain and immediately refresh under cold water. Drain well and set aside.
3. Squeeze the juice from the orange and lemon into a saucepan. Add the redcurrant jelly and slowly bring to the boll, stirring frequently, until the jelly has melted. Add the port and simmer for 5 minutes. Blend the arrowroot or cornflour to a paste with the water and stir into the sauce. Stirring constantly, bring back to the boll and cook for 1 minute. Stir in the orange rind and cover the surface of the sauce with a circle of damp greaseproof paper to prevent the formation of a skin. Set aside until cold.
4. Remove the duck breasts from the marinade, drain and place them skin-side down over a hot barbecue. Grill for 3-4 minutes on each side for medium; 5-6 minutes on each side if you prefer duck well done. Garnish with tarragon and serve with the Cumberland sauce.

Serves: 4

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