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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

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