2 lg. ducks, preferable blacks or mallards
1 1/2 tsp. salt
1 c. hot water
6 oz. can frozen orange juice, thawed
1 (3/4 oz.) pkg. brown gravy mix
1/4 c. flour
2 tbsp. sugar
2 tbsp. marmalade

Preheat oven to 375 degrees. Combine all ingredients except ducks and pour into a large size (14 x 20 inch) Brown-in-Bag. Place bag in a 2 inch deep roasting pan. If ducks are fatty, prick the skin with a fork. Add ducks to the bag turning each to moisten on all sides. Close the bag loosely with a twist tie about 2 inches from the ducks. Make six 1/2 inch slots in the top of the bag with a paring knife. Cook 1 1/2 to 2 hours or until ducks test tender. Pour sauce in bowl and skim off excess fat and your gravy is ready to serve.