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Roast Duckling with Bing Cherry Sauce




Source of Recipe


Unknown


List of Ingredients




2 six pound ducklings
1/2 tsp onion powder
1 tsp marjoram
1/4 tsp pepper
vegetable oil
3 C canned bing cherries with juice
1 T orange zest
1 1/2 T cornstarch

Recipe



Combine onion powder, marjoram and pepper. Rub into the cavities and skins of ducklings. Chill at least 1 hour.
Remove from fridge and brush with vegetable oil. Truss the birds and chill overnight.
Place on spit over medium coals for 1 hour, or until breast meat is pink.
Remove from spit, removing trussing cord. Split the birds in half.
Broil over medium coals, skin side down, until crispy and brown. (about 10 minutes)
Serve with bing cherry sauce.

Sauce;
Mix cherries and juice with zest and cornstarch. Bring to a boil over medium heat until thickened.