Cranberry Duck

Preheat the oven to 375 degrees F.

Dry the duck thoroughly inside and out with paper towels. Prick the duck all over with a fork and place on a rack in a roasting pan. Sprinkle lightly with salt.

Roast for about 25 minutes per pound or until cooked through, basting once during cooking. Increase the oven temperature to 400 degrees F. for the last 10 minutes of cooking.

Transfer the duck to a serving dish and cover and keep warm. Drain off all the fat from the pan, leaving the juices. Combine the stock or canned broth, cranberry sauce, port, orange zest, juice, and lemon juice and pour into the pan. Bring to the boil, stirring frequently and scraping up the brown bits form the bottom of the pan. Simmer for 2-3 minutes.

Blend the cornstarch with a little cold water to make a smooth paste. Stir into the pan and simmer for a further 2-3 minutes until the sauce has thickened. Season to taste. Pour the sauce into a warmed sauceboat.

Garnish the duck with orange segments and serve with the sauce handed round separately. Roast potatoes and steamed broccoli would make hood accompaniments.