5 lbs. duck
2 1/2 tsp. salt
1 orange, cut in half
1 1/2 c. dry white wine
1/2 c. sugar
3 tbsp. wine vinegar
3/4 c. orange juice
1/2 c. Grand Marnier
3 tbsp. grated orange rind

Clean the duck, wash, and dry. Rub the salt into the skin and cavity; put the orange in the cavity. Place the duck on a rack in a shallow roasting pan. Roast in a 425 degree oven 45 minutes, turning the duck to brown all sides. Pour off the fat, remove the rack, and add the wine. Reduce heat to 350 degrees and roast 1 1/4 hours longer or until the duck is tender. Baste occasionally.

While the duck is roasting, prepare the sauce. Combine the sugar and vinegar in a heavy saucepan; cook over medium heat until caramel- colored. Stir in the orange juice, Grand Marnier, and orange rind. Cook over low heat 5 minutes. Skim the fat from the pan juices and add juices to the sauce. Taste for seasoning. Carve the duck and pour sauce over it. If desired, warmed cognac may be set aflame on the duck just before serving. Serves 4.