5 lb. Duck
1 orange, quartered
Salt & pepper
1/2 c. currant jelly, melted
1/2 tsp. lemon juice
1 tbsp. honey

CHERRY SAUCE:

1 can pitted black cherries
3/4 c. port wine
1 tsp. lemon juice
1 tbsp. cornstarch
2 tbsp. butter

Wash duck, pat dry, sprinkle with salt and pepper insert orange quarters in cavity. Put duck on rack in shallow roasting pan. Put in oven, piercing several times while roasting. One half hour before duck is done, raise temperature to 350 degrees and brush with currant jelly mixture.