pn Pepper pn Ground thyme 1 cn Pitted dark sweet cherries 3/4 c Port or substitute 1 cn Beef broth 1 tb Lemon juice 1 tb Cornstarch Season cavity of duckling with slat, pepper, and thyme. Prick skin and place breast-side up on rack in shallow baking pan. Roast at 325 degrees for about 3 hours (30 minutes for 1 pound) until tender. Meanwhile drain cherries, reserving 1/4 cup of liquid. Let cherries stand in Port. Drain juices from cavity and remove duckling to serving platter; keep warm. Skim fat from drippings; add port drained from cherries. Bring to a boil, stirring to loosen browned bits. Add broth, cherries and lemon juice. Blend cornstarch into reserve cherry liquid; add to rasting pan. Cook, stirring constantly until thickened and clear. Spoon some sauce over duckling; serve remaining sauce. Submitted By Jane Knox On 09-11-94