Long Island Duckling With Black Cherry Sauce

"From Mrs. Nelson Rockefeller in Favorite Recipies of our FIrst Ladies, 1971. I never made duck but love it so maybe this will be the recipe I'll try."
 
Ready In:
1hr 10mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Quarter the duck and rub all over with salt, pepper' poultry seasoning and paprika.
  • Place duck in a dry skillet, skin side down and cover tightly; cook over medium heat for 1 hour, turning the duck over every 20 minutes.
  • DO NOT POUR OFF FAT DURING COOKING.
  • For the sauce, combine the wine, clove, nutmeg, thyme, allspice and orange peel and cook over moderate heat until the volume is reduced to one half.
  • Heat the bottled brown sauce and add it to the sauce.
  • Blend well and add the currant jelly and once that dissolves, add the black cherries, orange juice, and butter.
  • Serve very hot over duckling.

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  1. Oolala
    From Mrs. Nelson Rockefeller in Favorite Recipies of our FIrst Ladies, 1971. I never made duck but love it so maybe this will be the recipe I'll try.
     

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