-
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.
