|Duckling||5 Pound (1 Bird)|
|Orange marmalade||3 1⁄2 Ounce (1 Jar)|
|Dry vermouth||1 Cup (16 tbs) (Noilly Prat Brand)|
1. Wash the duckling and clean out giblets if using a fresh one. Pat thoroughly dry.
2. Blend the marmalade and vermouth.
3. Prick the skin all over with a fork.
4. Preheat the oven to 425 degree F.
5. In a roasting pan, place a rack. Place the duck, breast-side on it.
6. Place in the center rack of the hot oven for 15 minutes to sear.
7. Then reduce the oven temperature to 350 degrees.
8. Glaze the duckling with the sauce and roast for 1 hour to 1 ¼ hours or until the duck is rich brown and crispy.
9. Baste the duckling with the glaze while roasting. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
10. Remove the duck from the oven, remove and discard trussing strings.
11. Place it on a serving platter. Rest it for 10 minutes before carving.
12. To make the sauce, add remaining vermouth to the glaze.
13. Skim the fat from the cooking juices in the pan and stir the liquid into it.
14. Place the pan over the stove and heat sauce, stirring constantly and scraping the bottom to dislodge the browned bits.
15. Cook sauce until reduced and thick
16. Strain into a sauceboat.
17. Slice the duck and serve with the sauce.