Roast Duckling with Cherry Sauce

== Description ==
Makes 4 servings.
== Ingredients ==
* 1 duckling, 4 to 5 pounds, thawed 
* salt 
* ⅔ cup duck or chicken broth 
* 1 x 17-ounce can pitted dark sweet cherries, drained (reserve syrup) 
* 3 tablespoons kirsch 
* 2 tablespoons red currant jelly 
* 1 tablespoon butter or margarine 
* ½ teaspoon salt 
* ½ teaspoon grated orange peel 
* 1 tablespoon cornstarch 
* 2 tablespoons water 
* ½ cup pineapple tidbits 
* 3 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. Roast at 350 °F for 2 hours or until tender. 
# Meanwhile, in small saucepan, combine broth, ⅓ cup syrup, kirsch, jelly, butter, salt, orange peel and cornstarch dissolved in water. Cook, stirring, until clear and thickened. Add cherries and pineapple; heat through. 
# Combine rice and almonds. 
# Serve Duck and sauce over beds of fluffy rice mixture.
Category:American Recipes
Category:Main Dish Poultry Recipes
Category:Pineapple Recipes
Category:Currant jelly Recipes
Category:Cherry Recipes
Category:Almond Recipes
Category:Kirsch Recipes
Category:Rice Recipes
Category:Duck Recipes