Title: Duck Michael Gelman
Categories: Poultry Game
Yield: 1 Servings

1		Duckling
		Salt and pepper
1/2	c	Orange marmalade
1	c	Frozen orange juice concent
2	cn	Sweet cherries w/syrup -- 8 oz
1/2	c	Red wine
3	tb	Brown sugar
2	tb	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.

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