Duck with Cherry Sauce

Name: Duck with Cherry Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4-5 servings.
Ingredients: 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

My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.

Ingredients

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

Directions

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 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.