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Makes four servings. one duckling, four to five pounds, thawed salt ⅔ cup duck or chicken broth one x seventeen-ounce can pitted dark sweet cherries, drained (reserve syrup) three tablespoons kirsch about two tablespoons red currant jelly one tablespoon butter or margarine (Recipes by ingridients margarine) ½ teaspoon salt ½ teaspoon grated orange peel one tablespoon cornstarch about two tablespoons water (Recipes by ingridients water) ½ cup pineapple tidbits three cups hot cooked rice ¼ cup slivered almonds, toasted Directions Prick skin of duckling with fork sprinkle with salt and pepper. Place breast side up on rack in roasting pan. Easy Recipe Roast Duckling with Cherry Sauce. Roast at three hundred and fifty°F for about two hours or until tender. Meanwhile, in small saucepan, combine broth, ⅓ cup syrup, kirsch, jelly, butter, salt, orange peel and cornstarch dissolved in. water (Recipes by ingridients water) Easy Recipe Roast Duckling with Cherry Sauce. Cook, stirring, until clear and thickened. Add cherries and pineapple heat through. Combine rice and almonds. Easy Recipe Roast Duckling with Cherry Sauce. Serve Duck and sauce (Recipes by ingridients sauce) over beds of fluffy rice mixture..
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