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Duck with Cherry Sauce
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1 domestic duckling (4 to 5 pounds)
1 jar (12 ounces) cherry preserves
1 to 2 tablespoons red wine vinegar
Bing cherries, star fruit and kale, optional
Prick skin of duckling well and place breast side up on a rack in a shallow
roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to
2-1/2 hours or until juices run clear and a meat thermometer reads 180°.
(Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before
carving. Meanwhile, for sauce, combine preserves and vinegar in a small
saucepan. Cook and stir over medium heat until heated through. Serve with duck.
Garnish platter with fruit and kale if desired.
Yield: 4-5 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |