|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Sweet vermouth||1⁄2 Cup (8 tbs)|
|Orange||1 , quartered, unpeeled|
Mix the oil and vermouth and brush the duck well with it.
Salt and pepper it, inside and out.
Stick 1-2 cloves into each orange piece and place them in the cavity of the duck.
Tie the bird securely on the spit and roast it about 1 1/2, hours, basting frequently with the oil-vermouth mixture.