Roast Duck with Orange Molasses Sauce

Preparation Time:  15 minutes

Cooking Time:  1 1/2 to 2 hours

Yield:  4 servings

1 duckling, 4-5 pounds

1 lemon, quartered

1 orange, peeled, thinly sliced

4 pineapple slices

1 C orange juice

1/4 C molasses

1/3 C sugar (organic, evaporated cane sugar)

1/2 tsp ginger, ground

1 TBS cornstarch

2 TBS water

Rinse duck and pat dry.  Place duck in shallow casserole, breast side up, sprinkle with salt and pepper, bake or convection roast at 325 degrees for approximately 30 minutes, until beginning to brown.  Pour off drippings into pan, set aside.  Place pineapple and orange slices around duck, baste with sauce and return to oven to continue cooking.

Sauce: 

Add orange juice, molasses, sugar, ginger and water to drippings.  Bring to a quick boil then reduce heat and add cornstarch; simmer until thickened. 

Pour 1/4 of sauce over duck every 30 minutes, basting until fully cooked. 

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Adapted from Diana Rattray