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1
Preheat oven to 400 degrees F.
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2
Quarter 2 ducks and trim all excess fat, pricking skin all over to allow fat to escape during cooking.
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3
Season ducks with salt, pepper, and garlic powder.
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4
Place ducks in a roasting pan with a rack and bake for 1 hour at 400 degrees F, checking occasionally to make sure meat doesn't burn.
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5
When ducks have roasted for 45 minutes, begin making the sauce.
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6
In a food processor or blender, combine the sauce ingredients except for red food coloring and blend until smooth.
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7
Pour mixture into saucepan and simmer for 10 minutes.
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8
When ducks have roasted an hour, carefully set aside the duck pieces, remove the fat from the pan drippings and add drippings to the sauce and simmer an additional 5 minutes, adding food coloring to achieve preferred color.
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9
Back in the roasting pan, place each duck quarter on half of an orange and pour the sauce all over.
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10
Decrease oven temperature to 300 degrees and roast the ducks for an additional 2 hours, basting every 15 minutes.
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11
Transfer roasted duck quarters to large serving platters, and garnish platters with the baked oranges topped with crab apple rings and maraschino cherries, and accompanied with saffron rice.
