4-5 lb. duck
1 whole chicken (so duck not dry)
2 tbsp. butter
2 tbsp. finely chopped onion
1/4 tsp. tarragon leaves
1 1/2 tbsp. shredded orange peel
1/2 c. fresh orange juice
1/4 tsp. salt
1/8 tsp. dry mustard
1/4 c. currant jelly
2 tbsp. cranberry juice
1 tsp. cornstarch

Heat oven to 325 degrees. Place duck and chicken breast up in roasting pan.

Melt butter in small pan. Put onion and tarragon in butter until onion is tender. Add orange peel, orange juice, salt, mustard, jelly, cranberry juice; cook and stir over medium heat until jelly is melted.

Measure orange sauce; reserve 1/2 sauce to serve with duck. Brush duck with sauce. Roast uncovered until done, about 2 1/2 hours. During this time baste with orange sauce.

In small pan mix reserved orange sauce and cornstarch. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute. Serve in small pitcher with duck and chicken. Can use chicken for another meal if desired. Refrigerate or freeze or serve.