Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea (3.5 to 4.5 lb) ducklings;
-dressed
1 ts salt
2 ea 6-oz packages long grain and
- wild r; ice
1/2 c orange juice
2 ts grated orange rind
1 ea 16-oz can pitted dark sweet
-cherrie; s, undrained
1 tb sugar
1 tb cornstarch
1/4 c port wine
1 tb lemon juice
1 orange slices (optional)
1 seedless green grapes (opt'l
1 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

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