Roasted Indiana Duckling Recipe
oven roasted, almond amaretto cherry sauce
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Ingredients
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Main Ingredients
Method
Cooking Directions
Prepare the Duckling
Preheat the oven to 375°F (190°C). Rinse the duckling under cold water and pat dry with paper towels. Rub the outside with olive oil, salt, black pepper, garlic powder, and onion powder.
Roast the Duck
Place the duckling breast side up in a roasting pan. Pour the chicken broth into the pan and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the duck every 30 minutes with the pan juices.
Prepare the Sauce
While the duck is roasting, prepare the almond amaretto cherry sauce. In a saucepan, combine the cherries, amaretto liqueur, almond extract, sugar, cornstarch, and water. Cook over medium heat, stirring often, until the mixture thickens and starts to bubble, about 5-7 minutes.
Serve
Once the duckling is roasted, remove it from the oven and let it rest for 10 minutes. Carve the duck and serve with the almond amaretto cherry sauce drizzled over the top.