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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful. Ingredients:
1 domestic duckling (4 to 5 pounds) |
1 jar (12 ounces) cherry preserves |
1 to 2 tablespoons red wine vinegar |
bing cherries, star fruit and kale, optional |
Directions:
1. Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving.
2. Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired. Yield: 4-5 servings.
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