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

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