ROAST DUCKLING WITH CHERRY SAUCE
BY CHEF GEORGE KRUMOV
Ingredients:
1 3-4 pound duckling,
1/2 cup orange juice,
1 tablespoon chopped shallots,
1/2 cup dried cherries,
1 tablespoon brown sugar,
1 tablespoon cornstarch,
1/4 cup ice wine,
1 tablespoon lemon juice,
2 tablespoon butter,
salt and pepper to taste,
lemon zest for garnish.
Recipe:
Cut duckling in half, season with salt and pepper and grease with 1 tablespoon butter. Roast the duckling for 30 minutes at medium-high. While the duckling is cooking you can prepare the sauce. In a frying pan, heat 1 tablespoon butter and saute the shallots and dried cherries. Add the rest of the ingredients and stir. Pour the sauce over the duckling and cook for another 30-35 minutes basting it with the sauce.
