Title: Roast Duck with Cumberland Sauce
Categories: Tabasco
Yield: 4 Servings

1 4-pound duck
1 ts TABASCO pepper sauce;
-divided
Salt
3/4 c Currant jelly
3/4 c Orange juice
1/4 c Lemon juice
1/4 ts Ground ginger
1 tb Cornstarch
2 tb Water

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

Meanwhile, in small saucepan, melt jelly over medium heat.

Gradually stir in juices. Add ginger and remaining TABASCO sauce.

In small bowl, stir together cornstarch and water until smooth. Add to
saucepan. Stirring constantly, bring to a boil and boil 1 minute.

Serve with Roast Duck.

Busted by Karen Sonnessa

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa"
on Apr 9, 1998