1. Pre-heat oven to 190C / 375F / Gas 5. 2. Prick the duckling portions all over with a sharp skewer or fork. Place on a wire rack over a roasting tin. Roast for 45–60 minutes until the skin is crisp and the juices run clear when the thickest part of the duckling is pricked with a skewer. 3. Put the orange and lemon juices in a small saucepan, add the zests, cover and simmer gently for 5 minutes. 4. Add the redcurrant jelly and let it melt slowly over a gentle heat. Mix the cornflour with the port, then stir into the sauce and bring to the boil, stirring until the sauce thickens.