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Rosy Duckling

Yield 4 servings


  • 2 cloves garlic, crushed
  • 1 teaspoon minced onion
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1 (4 1/2- to 5-pound) duckling, quartered
  • 3 tablespoons all-purpose flour
  • 1 (16-ounce) can whole-berry cranberry sauce
  • Additional cranberry sauce

How to Make It

  1. Combine garlic, onion, celery salt, and salt; rub mixture over duckling. Roll duckling quarters in flour; place skin side up in a 13- x 9- x 2-inch baking dish. Spoon cranberry sauce on top; cover and bake at 325° for 2 1/2 hours or until tender. Remove duckling from baking dish; drain well, and transfer to serving platter. Serve with cranberry sauce.

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