| 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>
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”