1 duckling (about 5 lb.)
salt and pepper
2 oranges
1/2 c. consomme
1/2 c. dry white wine (or fresh orange juice)
1 tsp. cornstarch
thin slices of unpeeled orange

Sprinkle the body cavity of duckling with salt and pepper. Truss bird and put on rack in a shallow roasting pan. Peel oranges and cut peel into quarters. Scrape white pulp from peel and cut enough peel in thin strips to make 1 tablespoon. Add to duck with consomme. Roast uncovered in a preheated slow oven (325 degrees) for about 3 hours, occasionally basting with some of the liquid in the bottom of the pan. When duck is done, remove to hot platter. Pour off all but 1/2 cup of the liquid. Add wine to 1/2 cup liquid. Blend cornstarch with small amount of cold water and stir into sauce. Cook, stirring until thickened. Pour over duckling. Garnish with orange slices. Makes 4 servings.