Sweet And Sour Roast Duckling
|Dressed duckling||4 Pound|
|Red currant jelly||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Fresh parsley sprigs||1 Tablespoon|
Remove giblets and neck from duckling; reserve for other uses.
Sprinkle cavity with salt and pepper.
Prick skin with fork at 2 inch intervals.
Place duckling, breast side up, on rack in roasting pan.
Insert thermometer in thigh, making sure it doesn't touch bone.
Bake, uncovered, at 325° for 2 to 2 1/2 hours or until meat thermometer registers 180°.
Combine 1 tablespoon pan drippings, vinegar, jelly, orange juice, and cornstarch in a small saucepan; stir well.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Cut duckling in half or quarters; garnish with orange slices and parsley.