Ingredients

4lb (1.8kg) Duckling, quartered

1/3 cup Marmalade

1 tbsp Soy sauce

1 tsp Salt

1 tbsp Butter

1 tbsp Flour

3/4 cup Dry white wine

1 tbsp Wine vinegar

1/4 cup Stock

1/4 tsp Pepper

1 Orange, peeled and cut into wedges

Method

In mixing bowl, combine marmalade, soy sauce, and salt.

Roast duckling at 450 degrees for 15 minutes.

Reduce heat to 400 degrees and continue roasting, brushing occasionally with half of orange mixture, for 30 minutes, or until meat is tender.

Meanwhile, heat butter in a small saucepan.

Add flour and cook until flour is browned.

Stir in wine, vinegar, and stock.

Bring to boil, stirring constantly.

Cover and simmer for 10 minutes.

Add remaining orange mixture.

Cover and continue simmering for 10 minutes more.

Add pepper.

Meanwhile, cook orange wedges in boiling water for 3 minutes.

Drain.

Keep warm.

Remove duckling to heated serving dish and keep warm.

Pour excess fat off duckling pan.

Add remaining cooking liquid to saucepan in which orange sauce is cooking and blend.

Pour over the duck and garnish with orange.

Serve hot.

Cooks Comments and Tips

.