Roast Ducklings With Cherry Sauce
|Dressed ducklings||9 Pound (2 Of 4.5-Pound Each)|
|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|
|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 325Â° for 1 1/2 hours or until meat thermometer registers 190Â°.
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.