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Roast Duck with Elderberry Sauce
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This recipes produces a well-cooked, meltingly tender duck rather than a rosy bird. If you don't want to make elderberry jelly, the sauce can be made with bought blackberry jelly - or you can omit the sauce altogether and serve the bird with a spoonful of jelly and some pan juices. It's great eaten with roast potatoes (cooked in duck fat) and a few greens.
This recipe was first published in September 2001.