Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Duckling |
\N \N | Salt and pepper |
½ cup | Orange marmalade |
1 cup | Frozen orange juice concent |
2 cans | Sweet cherries w/syrup -- 8 oz |
½ cup | Red wine |
3 tablespoons | Brown sugar |
2 tablespoons | Cornstarch |
Season duck with salt and pepper. Put in a baking pan. Mix orange marmalade with orange juice concentrate. Pour over duck. Bake at 350~ for 20 minutes per pound. During last half hour raise temp to 425~ and baste every 10 minutes with pan juices. SAUCE-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck. Source: Gelman, Live with Regis and Kathie Lee.
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