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Derwentwater Duck with Cumberland Sauce

Number of Portions
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Ingredients:

- 10 grams x 150 duck breasts
- 1 lt Cumberland Sauce With Port
- Watercress to garnish - To taste

Method:

Pre-heat the oven to 190ºC / 375ºF / Gas mark 5. Prick the duck breasts all over and place on a wire rack over a roasting tin. Roast for 15 minutes, until the skin is crisp.*

Meanwhile, gently heat the Schwartz for Chef Cumberland sauce with Port in a pan.

To serve, spoon approximately 4 tablespoons of sauce over each piece of duck and garnish with watercress.

*Alternatively you could pan fry the duck breast, drain off the excess fat and heat the sauce in the same pan and serve. Additional info: Game flourishes on the moors and lakes of the North and the wild duck of Derwentwater are valued for their tenderness and flavour, hence the dish name.