An excellent lunch or dinner dish, bar-becued duck is roasted in the oven and basted with a piquant sauce. It may be
served with broccoli and baked sweet potatoes.
1 x 5 lb. duck
1 teaspoon dry mustard
½ teaspoon cayenne pepper
2 teaspoon freshly ground black
1 garlic clove, crushed
½ teaspoon Tabasco sauce
2 tablespoons Worcestershire sauce
2 tablespoons tomato puree
4 tablespoons red wine 2 teaspoons paprika
grated rind and juice of 1 orange
2 tablespoons lemon juice
1 teaspoon brown sugar
½ teaspoon black pepper
1 teaspoon salt
2 teaspoons arrowroot mixed with
1 tablespoon water
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Rub the duck all over with the mustard, cayenne and black pepper. Prick the skin
all over with a fork, place the duck on a rack in a roasting pan and roast for 20 minutes.
Take the duck out of the oven, remove the rack and pour away the fat from the roasting pan. Put the duck back in the pan
without the rack.
Mix all the ingredients for the sauce, except the arrowroot mixed with water, together in a small bowl and pour them over the duck.
Reduce the oven heat to moderate 350°F (Gas Mark 4, 180°C).
Return- the duck to the oven and, basting every 15 minutes, roast it for 1 hour, or until the bird is tender.
Remove the duck from the oven, place it on a heated serving dish and keep hot.
Place the roasting pan on moderate heat. Stir in the arrowroot mixed with water and bring to the boil. Cook, stirring
continuously, for 2 minutes. Pour the sauce over the duck and serve imme-diately.