1
Quarter the duck and rub all over with salt, pepper' poultry seasoning and paprika.
2
Place duck in a dry skillet, skin side down and cover tightly; cook over medium heat for 1 hour, turning the duck over every 20 minutes.
3
DO NOT POUR OFF FAT DURING COOKING.
4
For the sauce, combine the wine, clove, nutmeg, thyme, allspice and orange peel and cook over moderate heat until the volume is reduced to one half.
5
Heat the bottled brown sauce and add it to the sauce.
6
Blend well and add the currant jelly and once that dissolves, add the black cherries, orange juice, and butter.
7
Serve very hot over duckling.

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Nutrition Facts
Serving Size 1 (409g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon pepper 1/2 cup port wine 1 cloves brown sauce
Calories 1498
Calories from Fat 1150		(76%)
Amount Per Serving		%DV
	Total Fat 127.9g	196%
	Saturated Fat 43.8g	219%
	Monounsaturated Fat 60.0g
	Polyunsaturated Fat 16.3g
	Trans Fat 0.0g
Cholesterol 248mg		82%
Sodium 1109mg		46%
Potassium 818mg		23%
Total Carbohydrate 41.5g		13%
	Dietary Fiber 1.6g	6%
	Sugars 29.8g
Protein 37.1g		74%
Vitamin A 1270mcg		25%
Vitamin B6 0.7mg		33%
Vitamin B12 0.8mcg		13%
Vitamin C 16mg		28%
Vitamin E 2mcg		7%
Calcium 57mg		5%
Iron 8mg		47%
detailed view... how is this calculated?

Long Island Duckling With Black Cherry Sauce