Roast Duckling with Orange Molasses Sauce 4 Servings
1 duckling (about 5 pounds) 1 lemon, quartered 1 large orange, thinly sliced 4 slices pineapple, cut in half 1 cup orange juice 1/4 cup molasses 1/3 cup sugar 1/2 teaspoon ground ginger 1 tablespoon cornstarch 2 tablespoons water
Salt cavity and body of the duckling and add lemon quarters to cavity. Prepare bird for roasting. Place in a shallow pan and prick all over with a fork. Roast at 325°F for about 2 hours, or until crispy and browned.
Pour off drippings. Arrange orange slices and pineapple slices around duck. Combine orange juice, molasses, sugar, and ginger in a saucepan. Bring to a boil and pour over the fruit. Brush duck with some of the sauce. Return to oven set at 350°F and roast 25 minutes longer, basting several times. Serve garnished with the fruit slices.
Skim fat from sauce in roasting pan. Combine cornstarch and water; stir until smooth. Stir into the hot sauce and cook over medium heat until thickened. Makes a good gravy.