1 sm. wild duck, dressed and halved
1 c. stock or pan drippings
2 tbsp. flour
2 tbsp. sugar
1 c. orange juice
1/4 c. sherry
Salt to taste
Grated rind of 2 oranges

Brown duck in roaster with a small amount of fat; place fat-side down on roaster rack. Cover and roast at 300 degrees for 1 1/2 - 2 hours or until tender. Remove cover during last 15 minutes to brown. Pour off stock; skim off fat and reserve 1 cup of the liquid. Blend stock, flour, and sugar. Gradually stir in liquid and half of the orange rind. Cook until thick and smooth; salt to taste. Pour over duck on a serving platter. Garnish with remaining orange rind.

Note: If duck is frozen, roast for 5 hours at 300 degrees. Yield: 2 servings.