Duck michael gelman
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Duckling | |
| 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 |
Directions
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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