*  Exported from  MasterCook  *
            Pomegranate-Glazed Duckling on Dried-Fruit Couscous
 Recipe By     : Country Living Magazine, October 1994
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        duckling
    3      cups          water
    1      medium        onion -- quartered
    1      large         carrot -- peeled and halved
      3/4  teaspoon      salt
    1                    bay leaf
      1/4  cup           strawberry jelly -- or red currant jelly
   16      ounces        pomegranates -- juiced (2/3 cup)
    3      tablespoons   sugar
                         Dried-Fruit Couscous -- *see recipe
      1/4  cup           dry red wine
    2      tablespoons   cornstarch
                         fresh mint sprigs -- optional
 1. Remove giblets and neck from duckling.  Remove and discard excess fat
 from inside body cavity.  Cut off and discard excess neck skin.  Rinse
 duckling, giblets, and neck in cold water and pat dry with paper
 towels.  Cut off and reserve first 2 joints of the wings, leaving only
 the third.  To cut duckling into quarters, using poultry shears, cut
 duckling lengthwise in half through the breastbone and continue cutting
 along one side of the backbone; cut duckling halves in half crosswise.
 2. Coat bottom of 5-quart kettle or Dutch oven with nonstick vegetable
 cooking spray.  Add giblets, neck, and reserved wing tips to kettle and
 cook until well browned.  Add duckling quarters, water, onion, carrot,
 1/2 teaspoon salt, and the bay leaf.  Cover and heat to boiling over
 high heat.  Reduce heat to low and simmer, covered, until duckling is
 fork-tender - about 1 hour.  (If preparing ahead, remove duckling from
 kettle, cool, wrap, and refrigerate.  Strain cooking liquid, discarding
 fat and cooked particles.  Refrigerate liquid, or duck stock.)
 3. Just before roasting duckling, prepare pomegranate glaze: In 1-quart
 saucepan, heat jelly until melted.  Stir in pomegranate juice and sugar
 and heat to boiling over high heat.  Boil mixture 5 minutes; remove from
 heat and set aside.
 4. Heat oven to 450 degrees F.  Remove duckling from kettle and place,
 skin side up, on rack in roasting pan.  (If duck breasts have curled up
 after boiling, remove their breast bones so they will be flat.)  Roast
 duckling 15 minutes.
 5. Meanwhile, pour duck stock through large strainer into bowl,
 discarding cooked particles.  Remove excess fat from stock.  Reserve 1
 cup stock for the sauce and 2 cups stock for Dried-Fruit Couscous;
 refrigerate remainder for another use.
 6. Brush duckling with some glaze and roast 5 minutes; roast duckling 10
 more minutes or until well browned, brushing 3 more times with glaze. 
 Prepare Dried-Fruit Couscous; keep warm.  Set duckling quarters aside.
 7. Prepare sauce: In cup, combine wine and cornstarch until smooth. 
 Stir reserved 1 cup stock and remaining 1/4 teaspoon salt into glaze
 remaining in saucepan.  Heat to boiling and stir in cornstarch mixture. 
 Cook, stirring constantly, until thickened.  Pour sauce into serving
 8. Spoon Dried-Fruit Couscous onto serving plate.  Arrange duckling on
 couscous.  Garnish with mint, if desired.  Serve duckling and couscous
 with sauce.
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 NOTES : Because this duckling is simmered to produce a rich stock before
 it is roasted, it can be prepared ahead, then roasted and glazed just
 before serving.