Duck Michael Gelman
salt and black pepper
orange juice, concentrated
|2||8 oz cans||
sweet cherries with syrup
Season duck with salt and pepper.
Put in a baking pan.
Mix orange marmalade with orange juice concentrate.
Pour over duck.
Bake at 350℉ (180℃) for 20 minutes per pound.
During last half hour raise temp to 425F and baste every 10 minutes with pan juices.
In processor purée cherries for the sauce.
Put in a saucepan with wine, sugar and cornstarch.
Simmer until thick and serve over duck.