INGREDIENTS

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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