Cranberry-Orange Roast Ducklings

• 2 domestic ducklings (4 to 5 pounds each)
• 2 medium navel oranges, quartered
• 2 sprigs fresh rosemary
• 1-1/2 cups fresh or frozen cranberries, divided
• 4 cups orange juice
• 1 cup chicken broth
• 1/4 cup soy sauce
• 2 teaspoons sugar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh gingerroot
• 2/3 cup orange marmalade

1. Preheat oven to 350u0b0. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up.
2. In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.)
3. Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180u0b0, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.

oranges, rosemary, frozen cranberries, orange juice, chicken broth, soy sauce, sugar, garlic, gingerroot, orange marmalade

Taken from www.tasteofhome.com/recipes/cranberry-orange-roast-ducklings/ (may not work)