Roast ducklings with cherry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | (3.5 to 4.5 lb) ducklings; dressed |
| 1 | teaspoon | Salt |
| 2 | eaches | 6-oz packages long grain and wild rice |
| ½ | cup | Orange juice |
| 2 | teaspoons | Grated orange rind |
| 1 | each | 16-oz can pitted dark sweet cherries; undrained |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Port wine |
| 1 | tablespoon | Lemon juice |
| Orange slices (optional) | ||
| Seedless green grapes (opt'l | ||
| Parsley sprigs (optional) | ||
Directions
Remove giblets and neck from ducklings; reserving for other uses, if desired. Cut ducklings in half. Sprinkle with salt; place on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-½ hours or until meat thermometer registers 190 degrees F.
Cook rice according to package directions, omitting ½ cup water; add orange juice. Add orange rind to cooked rice; spoon onto a large serving platter. Place ducklings on rice; keep warm.
Drain cherries; reserving ¾ cup juice; set cherries aside.
Combine cherry juice; sugar, and cornstarch in a small saucepan; blend well. Add wine and lemon juice; bring to a boil, and cook 1 minute until thickened. Stir in cherries, and heat thoroughly. Serve cherry sauce with ducklings and rice. Garnish ducklings with orange slices, grapes, and parsley, if desired. Yield: 4 servings.
From Virginia B. Stalder of Virginia in December, 1986"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-09-95