Roast Ducklings With Cherry Sauce

Serves:

Ingredients:

2 ea (3.5 to 4.5 lb) ducklings;
-dressed
1 ts Salt
2 ea 6-oz packages long grain and
-wild rice
1/2 c Orange juice
2 ts Grated orange rind
1 ea 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)

Method:

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