Duck Michael Gelman
Yield
4 servingsPrep
20 minCook
40 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duckling
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
orange marmalade
|
|
| 1 | cup |
orange juice, concentrated
frozen |
|
| 2 | 8 oz cans |
sweet cherries with syrup
|
* |
| ½ | cup |
red wine
|
*
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duckling
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
orange marmalade
|
|
| 237 | ml |
orange juice, concentrated
frozen |
|
| 2 | 8 oz cans |
sweet cherries with syrup
|
* |
| 118 | ml |
red wine
|
*
|
| 45 | ml |
brown sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
Directions
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.
