Roast Duckling with Cherry Sauce

Ingredients

• duckling

  4 to 5 pounds, thawed
  1 unit
• salt
  1 unit
• duck or chicken broth
  ⅔ cup
• x 17-ounce can pitted dark sweet cherries

  drained (reserve syrup)
  1 unit
• kirsch
  3 tablespoons
• red currant jelly
  2 tablespoons
• butter or margarine
  1 tablespoon
• salt
  ½ teaspoon
• grated orange peel
  ½ teaspoon
• cornstarch
  1 tablespoon
• water
  2 tablespoons
• pineapple tidbits
  ½ cup
• hot cooked rice
  3 cups
• slivered almonds

  toasted
  ¼ cup