Roasted Duck

I was looking through some cook books for a recipe to cook up some of my deer meat. Something simple not to complicated. I came across this recipe for duck with cherry sauce. Truthfully it sounds disgusting, and it made me chuckle a little, that's why I am sharing it here.

• 1 domestic duckling (4-5 pounds)

• 1 jar (12 ounces) cherry preserves

• 1 to 2 tablespoons red wine vinegar

• Bing cherries, star fruit and kale

If anyone is courageous enough to try this one, let me know. I think I know where to find the domestic duckling.

Prick skin of duckling and place,breast side up, on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 325 for 2 hours or until juices run clear. Cover; let stand for 20 minutes before carving.

Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with domestic duck. Garnish with fruit and kale.