Long Island Duckling With Black Cherry Sauce

Ingredients

• 1 duck
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons poultry seasoning
• 2 teaspoons paprika

Sauce

• 1/2 cup port wine
• 1 whole clove
• 1 pinch nutmeg
• 1 pinch thyme
• 1 pinch allspice
• 1/4 teaspoon orange peel, grated
• 1/2 cup brown sauce, bottled
• 1/2 cup currant jelly
• 1/2 cup canned black cherries, pitted
• 1/2 orange, juice of
• 1 tablespoon butter

Directions

1. 1

   Quarter the duck and rub all over with salt, pepper' poultry seasoning and paprika.

2. 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. 3

   DO NOT POUR OFF FAT DURING COOKING.

4. 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. 5

   Heat the bottled brown sauce and add it to the sauce.

6. 6

   Blend well and add the currant jelly and once that dissolves, add the black cherries, orange juice, and butter.

7. 7

   Serve very hot over duckling.