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Serves: 4
Cooking Time: 11/2-2 hours

    4-6 lb. oven ready duckling (washed and patted dry)
    1 tsp. salt
    1/2 tsp. black pepper
    16 oz. can pitted dark sweet cherries, drained
    2 tsp. cornstarch (more if needed)
    1/3 cup gran marinier liquor
    1/2 cup butter
  1. Using a fork, prick the skin of the duckling in several places. Sprinkle the surface with salt and pepper. Place in a shallow baking dish.
  2. Place glass bowl on base, wire rack in glass bowl and lid on bowl. Preheat oven to 482°F for 6 minutes.
  3. Place the baking dish on the lower rack of the oven. Place llid on top.
  4. Reduce temperature to 347°F and set timer to 60 minutes.
  5. Additinal time will be needed. Reset the timer for an additional 60 minutes. Test the duckling for doneness. The juices should flow clear when the duckling is pierced near the joint of the thigh bone.
  6. For the sauce: remove the duckling from the pan and keep warm. Pour off the fat from the pan. Place the remaining meat juices in a small saucepan with the remaining ingredients. Bring to a slow boil and cook until thickened. Serve with or over slices of the roast duckling.