Classic Roasted Duck With Orange-Bourbon-Molasses Glaze

1. 1

   Remove giblets from ducks, and reserve for another use. Rinse ducks, and pat dry with paper towels. Remove excess fat and skin. Tie legs together with kitchen string; chill, uncovered, 10 to 24 hours.

2. 2

   Preheat oven to 450u00b0. Let ducks stand at room temperature 15 minutes. Prick legs, thighs, and breasts with a fork. Rub ducks with salt and black pepper, and place, breast side up, on a wire rack in an aluminum foil-lined jelly-roll pan. Bake 45 minutes.

3. 3

   Meanwhile, stir together orange marmalade and next 5 ingredients in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, and cook, stirring often, 10 to 15 minutes or until reduced to about 1 cup.

4. 4

   Remove ducks from oven, and carefully spoon fat from pan. Brush ducks with orange marmalade glaze. Reduce oven temperature to 350u00b0, and bake 20 to 25 minutes or until a meat thermometer inserted in thickest portion registers 180u00b0. Let stand 15 minutes before serving.

* Per serving · 4 servings · Values may vary.