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Ingredients:
1-4-to 5-pound fresh or
thawed frozen duckling,
quartered
1 teaspoon salt
� teaspoon pepper
1-17-ounce can pitted
dark sweet cherries,
drained
� cup claret
2 tablespoons currant
jelly
1 teaspoon cornstarch
� cup water
1 tablespoon butter or
Instructions:
1. With two-tined fork, prick skin of duckling in several places; sprinkle with salt and pepper. Place duckling, skin side up, on rack in open roasting pan. Roast in 350 degrees F. Oven 1-3/4 to 2 hours or until duckling pieces are fork-tender.
2. Meanwhile, in medium bowl, stir cherries with claret; set aside.
3. Place duckling on warm platter; keep warm. Remove rack; pour all fat from roasting pan.
4. Into roasting pan over medium heat, drain wine from cherries; scrape to loosen browned bits from pan. Pour mixture into 1-quarter saucepan; add jelly. In cup, blend cornstarch and water until smooth; gradually stir into wine mixture; cook over medium heat, stirring, until smooth and slightly thickened.
5. Add cherries and butter; heat, stirring, until cherries are hot and butter is melted and blended. Serving duckling with hot cherry sauce.
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