| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Game | 1 | Servings | |
INGREDIENTS
| 1 | Duckling | |
| Salt and pepper | ||
| 1/2 | c | Orange marmalade |
| 1 | c | Frozen orange juice concentrate. |
| 2 | cn | Sweet cherries w/syrup; 8oz |
| 1/2 | c | Red wine |
| 3 | tb | Brown sugar |
| 2 | tb | Cornstarch |
INSTRUCTIONS
Season duck with salt and pepper. Put in a baking pan. Mix orange marmalade with orange juice concentrate. Pour over duck. Bake at 350~ for 20 minutes per pound. During last half hour raise temp to 425~ and baste every 10 minutes with pan juices. SAUCE-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck. Source: Gelman, Live with Regis and Kathie Lee. Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:20:28 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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