Long Island Duckling With Black Cherry Sauce

• 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

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.

duck, salt, pepper, poultry seasoning, paprika, sauce, port wine, clove, nutmeg, thyme, allspice, orange peel, brown sauce, currant jelly, black cherries, orange, butter

Taken from www.food.com/recipe/long-island-duckling-with-black-cherry-sauce-298619 (may not work)