You are here

Roast Ducklings With Cherry Sauce

southern.chef's picture
  Dressed ducklings 9 Pound (2 Of 4.5-Pound Each)
  Salt 1 Teaspoon
  Long grain and wild rice 12 Ounce
  Orange juice 1⁄2 Cup (8 tbs)
  Grated orange rind 2 Teaspoon
  Pitted dark sweet cherries 16 Ounce, undrained
  Sugar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Port wine 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon

Remove giblets and neck from ducklings, reserve for other uses, if desired.
Cut ducklings in half.
Sprinkle with salt, place on a rack in a shallow roasting pan.
Bake at 325° for 1 1/2 hours or until meat thermometer registers 190°.
Cook rice according to package directions, omitting 1/2 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 3/4 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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2472 Calories from Fat 1000

% Daily Value*

Total Fat 111 g170.5%

Saturated Fat 29.8 g149.2%

Trans Fat 0 g

Cholesterol 1388 mg462.7%

Sodium 1343.3 mg56%

Total Carbohydrates 91 g30.4%

Dietary Fiber 4.9 g19.6%

Sugars 22.3 g

Protein 257 g513.8%

Vitamin A 1.5% Vitamin C 85.7%

Calcium 10.8% Iron 199%

*Based on a 2000 Calorie diet


Roast Ducklings With Cherry Sauce Recipe