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Ingredients Jump to Instructions ↓

  1. 1 Duckling

  2. Salt and pepper 1/2 cup Orange marmalade

  3. 1 cup Frozen orange juice concentrate.

  4. 2 cans Sweet cherries w/syrup --

  5. 1/2 cup Red wine

  6. 3 tablespoons Brown sugar

  7. 2 tablespoons Cornstarch

  8. 20 minutes per pound. During last half hour raise temp to

  9. 10 minutes with pan juices. SAUCE-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck. Source: Gelman, Live with Regis and Kathie Lee.

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