posted by Becky 11-15-100 8:31 PM
Roast Duckling with Cherry Sauce
2 ducklings (4 1/2 to 5 lb.)
salt and pepper
paprika
Cherry Sauce:
2 (No. 303) cans pitted dark sweet cherries
1/4 cup pan drippings
1 cup giblet broth or bouillon
1/2 cup cherry syrup
hot cooked rice
grated peel of 1 orange
2/3 cup fresh orange juice
1 tsp. Worcestershire sauce
1 cup currant jelly
duckling livers, cooked and sliced
Thaw duckling. Remove giblets and neck. Wash duckling, drain and pat dry. Score skin with sharp knife over entire duckling at intervals of one-inch. Season generously inside and out with salt, pepper and paprika. Fasten neck skin to back with skewer; loop a cord around ends and bring together and tie. Place, breast side up, in shallow roasting pan on rack. Roast at 325 degrees (slow oven) for 2 1/2 to 3 hours. Duckling is well done when thickest portions are fork-tender. Pour off pan drippings.
Prepare Cherry Sauce: Drain cherries, reserving 1/2 cup syrup. Blend flour into pan drippings in heavy skillet; brown well. Add giblet broth or bouillon, cherry syrup, orange juice and Worcestershire sauce. Cook, stirring constantly until smooth and thickened. Blend in orange peel, jelly, livers and cherries. Simmer, stirring until jelly is melted.
Arrange duckling on platter with hot cooked rice; pour Cherry Sauce over all. Pass additional sauce. Makes 8 servings.
To prepare giblet broth: Simmer giblets and neck in salted water to which celery stalks and onions have been added until fork-tender, 1 1/2 to 2 hours. Add liver the last 15 minutes of cooking.