| 1 | Pn pepper pn ground thyme 1 cn pitted dark sweet cherries ?c port or substitute 1 cn beef broth 1 tb lemon juice 1 tb cornstarch season cavity of duckling with slat, pepper, and thyme. |
| 2 | Prick skin and place breast-side up on rack in shallow baking pan. |
| 3 | Roast at 325 °F for about 3 hours (30 minutes for 1 pound) until tender. |
| 4 | Meanwhile drain cherries, reserving ?cup of liquid. |
| 5 | Let cherries stand in port. |
| 6 | Drain juices from cavity and remove duckling to serving platter; keep warm. |
| 7 | Skim fat from drippings; add port drained from cherries. |
| 8 | Bring to a boil, stirring to loosen browned bits. |
| 9 | Add broth, cherries and lemon juice. |
| 10 | Blend cornstarch into reserve cherry liquid; add to rasting pan. |
| 11 | Cook, stirring constantly until thickened and clear. |
| 12 | Spoon some sauce over duckling; serve remaining sauce. |
| 13 | Submitted by jane knox on 09-11-9 |
