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2 tblsp duck fat from the roasting tin 30g (1 oz) flour 1 glass port 250ml (½ pint) giblet stock 500ml (1 pint) chicken stock salt and pepper 1 orange, rind and juice 1 level tblsp redcurrant jelly |
Dairy-free Egg-free Nut-free |
Heat the fat, blend in flour and cook until it colours a little.
Using a whisk, stir in remaining ingredients, beating if necessary to ensure the mixture is smooth. Bring to the boil, stirring continuously. Serve hot with roast duck.
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