1 Duckling
Salt and pepper
1/2 cup Orange marmalade
1 cup Frozen orange juice concentrate
2 cans Sweet cherries with syrup (8 ounces)
1/2 cup Red wine
3 tablespoons Brown sugar
2 tablespoons Cornstarch
Season duck with salt and pepper. Put in a baking pan. Mix orange marmalade with orange juice concentrate. Pour over duck. Bake at 350~ for 20 minutes per pound. During last half hour raise temp to 425~ and baste every 10 minutes with pan juices.
Sauce-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck.
Source: Gelman, Live with Regis and Kathie Lee.