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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