Recipe - Duck

1 Duckling
Salt and pepper
One half cup Orange marmalade
1 cup Frozen orange juice
concentrate.
2 cn Sweet cherries w/syrup; 8oz
One half cup Red wine
3 tablespoon Brown sugar
2 tablespoon 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. SAUCEIn 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.
Posted to EATL Digest 26 Sep 96

Date: Fri, 27 Sep 1996 07:20:28 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA