Roast Ducklings with Cherry Sauce

2 ea (3.5 to 4.5 lb) ducklings; dressed
1 ts Salt
2 ea 6-oz packages long grain and wild rice
1/2 c Orange juice
2 ts Grated orange rind
1 ea 16-oz can pitted dark sweet cherries, undrained
1 tb Sugar
1 tb Cornstarch
1/4 c Port wine
1 tb Lemon juice
1 Orange slices (optional)
1 Seedless green grapes (opt'l
1 Parsley sprigs (optional)

Remove giblets and neck from ducklings; reserving for other uses, if desired. Cut ducklings in half. Sprinkle with salt; place on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/2 hours or until meat thermometer registers 190 degrees F. Cook rice according to package directions, omitting 1/2 cup water; add orange juice. Add orange rind to cooked rice; spoon onto a large serving platter. Place ducklings on rice; keep warm. Drain cherries; reserving 3/4 cup juice; set cherries aside. Combine cherry juice; sugar, and cornstarch in a small saucepan; blend well. Add wine and lemon juice; bring to a boil, and cook 1 minute until thickened. Stir in cherries, and heat thoroughly. Serve cherry sauce with ducklings and rice. Garnish ducklings with orange slices, grapes, and parsley, if desired. Yield: 4 servings.

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