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Chicken, Turkey, Duck, etcDuck Recipes >  Roast Duckling w/Cherry Sauce

 

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ROAST DUCKLING WITH CHERRY SAUCE

Yield: Makes 4 servings.


Ingredients

    • 1 duckling, 4 to 5 pounds, thawed
    • salt
    • 2/3 cup duck or chicken broth
    • 1 17-ounce can pitted dark sweet cherries, drained (reserve syrup)
    • 3 tablespoons kirsch
    • 2 tablespoons red currant jelly
    • 1 tablespoon butter or margarine
    • 1/2 teaspoon salt
    • 1/2 teaspoon grated orange peel
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 1/2 cup pineapple tidbits
    • 3 cups hot cooked rice
    • 1/4 cup slivered almonds, toasted
     

Directions

Prick skin of duckling with fork; sprinkle with salt and pepper. Place breast side up on rack in roasting pan. Roast at 350 degrees 2 hours or until tender. 
 
Meanwhile, in small saucepan, combine broth, 1/3 cup syrup, kirsch, jelly, butter, salt, orange peel and cornstarch dissolved in water. Cook, stirring, until clear and thickened. Add cherries and pineapple; heat through. 
 
Combine rice and almonds. Serve duck and sauce over beds of fluffy rice mixture.
 

Nutrition Facts

    Calories 662
    Total Fat 23g
    Cholesterol 124mg
    Sodium 876mg
    Total Carbohydrate 74g
    Dietary Fiber 2g
    Protein 37g
     

USA Rice Federation (www.usarice.com)
 

 

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