Cranberry Duckling Recipe
Ingredients
| 2 3 1/2 to 4-pound ready-to-cook ducklings | ||
| Beef broth | 1 10 1/2 Ounce, condensed | |
| 3/4 cup cranberry-juice cocktail | ||
| Butter/Margarine | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| 1 tablespoon cranberry-juice cocktail | ||
Directions
Place ducklings, breast side up, on rack in shallow pan.
Roast, uncovered, at 375° for 1 1/2 hours.
Raise oven temperature to 425° and roast for 15 minutes more or till tender.
Meanwhile, place neck and giblets in saucepan.
Add beef broth and simmer, covered, for 1 hour.
Strain broth; serve giblets with duck.
To strained broth, add the 3/4 cup cranberry-juice cocktail; cook till reduced to 1 cup.
In small pan, melt butter; blend in sugar; cook and stir till brown.
Add vinegar and the cranberry-broth mixture.
Remove ducklings from pan to warm serving platter.
Skim fat from juices; add juices to cranberry-broth mixture.
Blend cornstarch with the 1 tablespoon cranberry-juice cock tail ; stir into sauce.
Cook and stir till sauce boils; simmer 1 to 2 minutes.
Pass with duckling.
Roast, uncovered, at 375° for 1 1/2 hours.
Raise oven temperature to 425° and roast for 15 minutes more or till tender.
Meanwhile, place neck and giblets in saucepan.
Add beef broth and simmer, covered, for 1 hour.
Strain broth; serve giblets with duck.
To strained broth, add the 3/4 cup cranberry-juice cocktail; cook till reduced to 1 cup.
In small pan, melt butter; blend in sugar; cook and stir till brown.
Add vinegar and the cranberry-broth mixture.
Remove ducklings from pan to warm serving platter.
Skim fat from juices; add juices to cranberry-broth mixture.
Blend cornstarch with the 1 tablespoon cranberry-juice cock tail ; stir into sauce.
Cook and stir till sauce boils; simmer 1 to 2 minutes.
Pass with duckling.
Chef
