2 (4 to 5 lb.) ducklings
2 oranges, in 1/2 inch slices
2 onions, in 1/2 inch slices
4 whole garlic cloves
1 tbsp. poultry seasoning
4 c. water
Salt & pepper
2 c. orange marmalade
1 c. fresh orange juice
4 tbsp. grated orange rind
4 tbsp. Triple Sec

Prick skin of duck in several places and generously sprinkle cavity and skin with the salt, pepper and poultry seasoning. In a large Dutch oven pour water. Lay the orange slices, onion slices and garlic on bottom. Place the ducks on top, cover and cook for 3 hours on low-medium heat. (You can cook the duck up to this point and refrigerate, if desired).

Preheat oven to 425 degrees. Transfer duck to a shallow roasting pan after pouring off all fat and liquid. In a saucepan, combine the marmalade, orange juice, orange rind and Triple Sec. Cook over low heat until smooth. brush ducks with orange sauce. Roast in oven for 30 minutes, until skin is brown and crisp, basting occasionally and generously.