Title: Roast Ducklings with Cherry Sauce
Categories: Entree Holiday Game Southern
Yield: 4 Servings

2		(3.5 to 4.5 lb) ducklings; dressed
1	ts	Salt
2		6-oz packages long grain and wild rice
1/2	c	Orange juice
2	ts	Grated orange rind
1		16-oz can pitted dark sweet cherries; undrained
1	tb	Sugar
1	tb	Cornstarch
1/4	c	Port wine
1	tb	Lemon juice
		Orange slices (optional)
		Seedless green grapes (opt'l
		Parsley sprigs (optional)

Remove giblets and neck from ducklings; reserving for other uses, if desired. Cut ducklings in half. Sprinkle with salt; place on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/2 hours or until meat thermometer registers 190 degrees F. 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. Yield: 4 servings.

From Virginia B. Stalder of Virginia in December, 1986 "Southern Living" Typos by Jeff Pruett

previous

next