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Roast Duck With Cherry Sauce


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1 (5- to 6- pound) dressed duckling

1 small orange, quartered

2 sprigs fresh parsley

1 small onion, quartered

1 carrot, scraped and quartered

1 stalk celery, halved

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Garnishes: fresh cherries, fresh flat-leaf parsley sprigs, orange slices

Cherry Sauce

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