Duck A La Sandy Recipe

• 2 whole ducks
• 2 jars cherry jelly
• 2 c. orange juice

1. The day before serving, roast ducks in a 375 degree oven for one hour.
2. Heat jelly and orange juice over a low flame and baste ducks.
3. Save remainder of baste (about 1/2 should be left) to use as a glaze the next day.
4. Prick with a fork every 10-15 min (to allow all the fat to escape).
5. Throw away the drippings.
6. let cold and wrap in tin foil and place in the refrigerator.
7. About 1 1/2 hrs before serving, take ducks out of the refrigerator and cut into serving pcs.
8. Put the oven on broil, but make sure the rack is not too close to the element (about 1/3 down).
9. Put in a roaster, but keep pcs raised off the bottom and baste with the remainder of the cherry/orange combination.
10. The ducks should be done in about 10-15 min and should be fat free and dark brown (not burnt!).
11. Use the marinate to serve as a sweet fruit gravy to accompany ducks.
12. Note: The recipe could easily be halves or possibly doubled, but generally I choose two since they fit in my oven and there's no reason to do this much work for only 2- 3 servings.
13. The ducks freeze well if there happen to be leftovers and new gravy is easy to make.
14. Also, goose can be done in the same manner.
15. Yield: 4-5 servings.

cherry jelly, orange juice

Taken from cookeatshare.com/recipes/duck-a-la-sandy-19711 (may not work)