1 (4-5 lb.) duck, Wisconsin C&D brand
1 orange, sliced into quarters
Salt, pepper & poultry seasoning Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters in side duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease. Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender. ORANGE SAUCE: 1/2 c. sugar
1 tbsp. wine vinegar
Juice of 2 oranges
1 bay leaf
1/2 tsp. thyme leaves
Salt & pepper to taste
1/2 c. Grand Marnier
Grated rind of 1 orange In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for 5 minutes. Add 1/4 cup orange peel cut into julienne strip, cooked in a little water for 5 minutes and drained. Correct the seasonings and pour over the duckling on a serving platter. Serves 2. | 
