4 ducks (1 per person)
1 cup burgundy wine

Brown duck in Dutch oven. Add wine and bake, covered, at 325°F until tender, basting and turning often (about 2 1/2 to 3 hours).

GLAZE:

1/2 cup granulated sugar
1/3 cup brown sugar
1 tbsp. cornstarch
1 cup orange juice
1 tbsp. grated orange rind
1/4 tsp. salt

Combine sugars and cornstarch in a heavy saucepan. Add juice, rind and salt. Simmer and stir until thick. Serve over duck.

Makes 1 1/2 cups glaze, 1 duck per person.