Roast Duckling with Cherry Sauce

Description
Makes 4 servings.

Ingredients

 * 1 duckling, 4 to 5 pounds, thawed
 * salt
 * ⅔ cup duck or chicken broth
 * 1 x 17-ounce can pitted dark sweet cherries, drained (reserve syrup)
 * 3 tablespoons kirsch
 * 2 tablespoons red currant jelly
 * 1 tablespoon butter or margarine
 * ½ teaspoon salt
 * ½ teaspoon grated orange peel
 * 1 tablespoon cornstarch
 * 2 tablespoons water
 * ½ cup pineapple tidbits
 * 3 cups hot cooked rice
 * ¼ cup slivered almonds, toasted

Directions

 * 1) Prick skin of duckling with fork; sprinkle with salt and pepper. Place breast side up on rack in roasting pan. Roast at 350 °F for 2 hours or until tender.
 * 2) Meanwhile, in small saucepan, combine broth, ⅓ cup syrup, kirsch, jelly, butter, salt, orange peel and cornstarch dissolved in water. Cook, stirring, until clear and thickened. Add cherries and pineapple; heat through.
 * 3) Combine rice and almonds.
 * 4) Serve Duck and sauce over beds of fluffy rice mixture.