2 frozen ducklings, defrosted and cut in half lengthwise
1/2 tsp. salt
Currant orange sauce

Wash, drain and dry duckling halves. Sprinkle both sides with salt. Place halves skin up on rack on 1 or 2 roasting pans. Roast in slow oven at 350 degrees until drumstick meat is very tender, or 45 minutes per pound, turning halves several times ending with skin side up. Serve over bed of rice.

CURRANT ORANGE SAUCE:

1/2 c. orange juice
1/2 c. water
2 tbsp. cornstarch
1/2 c. sugar
1/2 c. currant jelly
1 tbsp. orange rind, grated

Combine orange juice, water, cornstarch, and sugar in saucepan; stir until free of lumps. Add currant jelly. Cook until mixture thickens and jelly melts, stirring constantly. Stir in orange rind. Makes about 1 1/2 cups sauce.