Serves: 4
Total Calories: 48
Prep time: n/a
Cook time: 2.25 hours
Total time: 25 hours

1 1/2 cups pitted red sweet cherries, use canned Bing cherries when out of season, undrained
1 navel orange, peeled, diced
1 cup red wine or cherry juice (add 1/2 cup when using fresh cherries)
3 tablespoons sugar
1 cinnamon stick
1 teaspoon water
1 teaspoon cornstarch
1 teaspoon grated lemon peel
1 whole dressed duck

Add all ingredients together, but water and corn starch, mix well. Chill at least 1 hour to allow flavors to combine. Place duck on a wire rack inside a 12”, deep Dutch oven, pour cherry mixture over duck. Bake at 300° to 350°F for 2 hours, turning ¼ turn every 15 minutes. Add extra juice or wine as necessary to keep about 1 c. in bottom of Dutch oven.

When juice runs clear from a cut made in between thigh and leg, remove duck from oven and mix water and corn starch t make a paste. Stir mixture into cherry sauce cooled 10 to 15 minutes. Pour sauce over duck. Carve and serve.

Serves 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 48
Calories from Fat: 0

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