4 mallard ducks, dressed
1/2 c. orange juice
1 tsp. basil
1/4 tsp. fresh ground pepper
1 c. orange juice
1 tbsp. soy sauce
1 tsp. salt
Cornstarch

Broil ducks on rotisserie for 50-60 minutes. Combine remaining ingredients except cornstarch in a saucepan. Bring to a boil. Make a thin paste of cornstarch and water. Gradually add to orange mixture, stirring continuously. Cook until mixture coats a spoon. Baste duck with sauce 3 times during the least 30 minutes of cooking time. 4 servings.