Roast Duck With Orange Sauce
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs) (fresh)|
|Soy sauce||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Duckling||4 1⁄2 Pound (4- 4 1/2)|
In a small saucepan combine the orange marmalade, orange juice, soy sauce, Dijon and garlic.
Bring to a boil and simmer for 5 minutes.
Remove all fat from duck and wash and thoroughly dry both inside and out.
Prick duck skin in several places with the tines of a fork.
Using an elastic food tie, truss the duck.
Season inside and out with salt and pepper.
Rotate on the spit rods for 1-1/2 to 2 hours or until the internal temperature reaches 170 degrees and the juices run clear.
Brush the duck with some of the sauce about 15 minutes before the duck is done.
Let stand 15 minutes before cutting into serving pieces.