Serves: 4
Total Calories: 235

2 (3 1/2 pound) ducks
1/4 cup kosher salt
ORANGE SAUCE
2 cups roasted onions
2 cups roasted carrots
2 cups sherry
2 quarts orange juice
1 cinnamon stick
1/4 cup red wine vinegar

Preheat oven to 300 degrees.

Remove large pieces of fat from the ducks. Rub the skin and cavity with the kosher salt. Prick each duck twenty to thirty times and place breast side down in a roasting pan. Roast the ducks slowly for 2 hours to ensure moist meat and crisp skin. Prick the skin every 30 minutes. Drain the fat from the roasting pan and turn the ducks breast side up. Increase oven temperature to 350 degrees and roast ducks an additional 45 minutes, or until skin is crisp. Remove the ducks to a platter, let sit for 10 minutes, and then remove and reserve the backbones.

To make the sauce, heat a large, heavy saucepan. Add all sauce ingredients and the duck backbones. Bring to a boil and continue to boil for 1 hour. Reduce heat if too much evaporation occurs. Return sauce to saucepan and cook over medium heat until sauce becomes a glaze, about 5–10 minutes. While sauce is simmering and becoming a glaze, return the ducks to the oven for 7–10 minutes. Place half of each duck on a plate, nap with orange glaze, and serve with mashed potatoes and a green vegetable.

Nutritional Facts:

Serves: 4
Total Calories: 235
Calories from Fat: 0

More Recipes from the Taste of Broadway Cookbook:
Marinated Oven-Roasted Chicken with White Wine, Butter, and Lemon Sauce
Crispy Duck a l'Orange
Chicken Kiev
Pollo Manigua
Pollo Extremena
Poulet Basquaise
Chicken Tikka Marsala
Love Me Tenders with Honey Mustard Sauce
Chicken Catupiri
Chicken Hash