Roast Duckling with Cherry Sauce
Recipe Description
Makes 4 servings.Ingredients
- 1 duckling, 4 to 5 pounds, thawed
- salt
- ? cup duck or chicken broth
- 1 x 17-ounce can pitted dark sweet cherry|sweet cherries, drained (reserve syrup)
- 3 tablespoons kirsch
- 2 tablespoons currant jelly|red currant jelly
- 1 tablespoon butter or margarine
- ½ teaspoon salt
- ½ teaspoon grated orange peel
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ cup pineapple tidbits
- 3 cups hot cooked rice
- ¼ cup slivered almonds, toasted
- Prick skin of duckling with fork; sprinkle with salt and pepper. Place breast side up on rack in roasting pan. Roast at 350 °F for 2 hours or until tender.
- Meanwhile, in small saucepan, combine broth, ? cup syrup, kirsch, jelly, butter, salt, orange peel and cornstarch dissolved in water. Cook, stirring, until clear and thickened. Add cherry|cherries and pineapple; heat through.
- Combine rice and almonds.
- Serve Duck and sauce over beds of fluffy rice mixture.
This article uses material from the "Roast Duckling with Cherry Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
