| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 4 1/2 | lb | Duck |
| Salt and pepper | ||
| 1/2 | c | Orange marmalade |
| 3 | oz | Orange juice concentrate |
| 2 | cn | Sweet Cherries w/heavy syrup |
| 16 | oz | Ea |
| 1/2 | c | Red wine or madeira |
| 3 | tb | Brown sugar, pack firm |
| 2 | tb | Cornstarch |
INSTRUCTIONS
Preheat oven to 350 . Place the duck on a rack in a roasting pan and sprinkle with salt and pepper. Roast for 20 minutes per pound. In a small bowl, stir together the marmalade and orange juice concentrate. During the last 30 minutes of roasting, raise the oven temperature to 425` and baste the duck with the orange mixture every 10 minutes. Meanwhile, in the container of a blender or food processor fitted with the metalk chopping blade, process the contents of ONE can of cherries until the mixture is smooth. In a medium saucepan, combine the pureed cherries, the remaining can of cherries, the wine, brown sugar and cornstarch. Cook over medium-high heat, stirring constantly, until the mixture boils. Boil for 1 minute, or until the sauce thickens, stirring constantly. Cut the duck into quarters, and serve with the warm sauce on the side. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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