Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea (3.5 to 4.5 lb) ducklings; -cherries; undrained
-dressed 1 tb Sugar
1 ts Salt 1 tb Cornstarch
2 ea 6-oz packages long grain and 1/4 c Port wine
-wild rice 1 tb Lemon juice
1/2 c Orange juice Orange slices (optional)
2 ts Grated orange rind Seedless green grapes (opt'l
1 ea 16-oz can pitted dark sweet Parsley sprigs (optional)

Remove giblets and neck from ducklings; reserving for other uses,
if desired. Cut ducklings in half. Sprinkle with salt; place on a
rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/2
hours or until meat thermometer registers 190 degrees F.
Cook rice according to package directions, omitting 1/2 cup water;
add orange juice. Add orange rind to cooked rice; spoon onto a large
serving platter. Place ducklings on rice; keep warm.
Drain cherries; reserving 3/4 cup juice; set cherries aside.
Combine cherry juice; sugar, and cornstarch in a small saucepan;
blend well. Add wine and lemon juice; bring to a boil, and cook 1
minute until thickened. Stir in cherries, and heat thoroughly. Serve
cherry sauce with ducklings and rice. Garnish ducklings with orange
slices, grapes, and parsley, if desired. Yield: 4 servings.

From Virginia B. Stalder of Virginia in December, 1986 "Southern
Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-09-95

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