Duckling Rosé

1 duckling (about 5 lbs), cut into quarters
Ground ginger
1 Tbsp grated onion
1 cup rosé
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 Tbsp cornstarch
1 tsp freshly grated orange rind

Remove any excess fat from duckling and put bird quarters in shallow baking pan. Roast, uncovered, in preheated hot oven (400°F) for 30 minutes. Remove from oven and drain off fat. Sprinkle duckling pieces with salt, paprika, ginger, and the onion. Pour 1/4 cup of the wine into pan.

Cover tightly with foil and roast for 45 minutes longer or until duckling is tender. Mix 1/4 teaspoon of salt, remaining wine, and other ingredients in saucepan. Cook, stirring constantly, until thickened. Pour over duckling and roast, uncovered, for about 10 minutes longer, or until glazed, basting frequently. Makes 4 servings

Makes 4 servings

Per serving: 572 calories; 33g total fat; 11g saturated fat; 97mg cholesterol; 224mg sodium; 38g total carbohydrates; 22g protein;

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