Recipe - Michael Gelmans Duck

1 Duckling
Salt and pepper
One half cup Orange marmalade
1 cup Frozen orange juice concent
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip