• 4 to 5 pound duckling
• 2 tsp grated orange peel
• 1/2 cup orange juice
• 1/4 cup currant jelly
• 1 Tbsp lemon juice
• 1/8 tsp dry mustard
• 1/8 tsp salt
• 1 Tbsp cold water
• 1 1/2 tsp cornstarch
• 1 orange, peeled and sectioned
• 1 Tbsp orange-flavored liqueur (opt.)

1. Heat oven to 350°F.
2. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin all over with fork. Roast uncovered about 2 1/2 hours or until drumstick moves easily, removing excess fat from pan occasionally. If duckling becomes too brown. place a piece of aluminum foil loosely over breast. Let stand 10 minutes for easier carving.
3. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling.
4. Mix water and cornstarch. Stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. Stir in orange sections and liqueur (if using).
6. Brush duckling with some of the orange sauce.
7. Serve remaining sauce.

Makes 4 servings

(Grammie Jan)