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.