Ingredients
1 domestic duckling (4 to 5 pounds)1 jar (12 ounces) cherry preserves1 to 2 tablespoons red wine vinegarBing cherries, star fruit and kale, optional
Preparation
Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving.
Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.
