Duck Michael Gelman
1 Duckling Salt and pepper
1/2 cup Orange marmalade 1 cup Frozen orange juice
concentrate. 2 cans Sweet cherries withsyrup (8oz)
2/2 cup Red wine 3 tablespoons Brown sugar 2 tablespoons
Cornstarch
Season duck with salt and pepper. Put in a baking pan. Mix
orange marmalade with orange juice concentrate. Pour over
duck. Bake at 350~ for 20 minutes per pound. During last
half hour raise temp to 425~ and baste every 10 minutes with
pan juices.
Sauce-In processor puree cherries. Put in a saucepan with
wine, sugar and cornstarch. Simmer until thick and serve
over duck. Source: Gelman, Live with Regis and Kathie Lee.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗