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Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  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.
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