2 whole ducks
2 jars cherry jelly
2 c. orange juice

The day before serving, roast ducks in a 375 degree oven for one hour. Melt jelly and orange juice over a low flame and baste ducks. Save remainder of baste (about 1/2 should be left) to use as a glaze the next day. Prick with a fork every 10-15 minutes (to allow all the fat to escape). Discard the drippings. let cool and wrap in tin foil and place in the refrigerator. About 1 1/2 hours before serving, take ducks out of the refrigerator and cut into serving pieces. Put the oven on broil, but make sure the rack is not too close to the element (about 1/3 down).

Put in a roaster, but keep pieces raised off the bottom and baste with the remainder of the cherry/orange combination. The ducks should be done in about 10-15 minutes and should be fat free and dark brown (not burnt!). Use the marinate to serve as a sweet fruit gravy to accompany ducks.

Note: The recipe could easily be halves or doubled, but generally I choose two since they fit in my oven and there's no reason to do this much work for only 2- 3 servings. The ducks freeze well if there happen to be leftovers and new gravy is easy to make. Also, goose can be done in the same manner. Yield: 4-5 servings.