Quick Duck A L'Orange Recipe

1 duck 4 to 5 lbs.
Marmalade sauce(recipe follows)
Salt and pepper
Marmalade sauce:
1 jar(10 oz) marmalade
Juice of 1 lemon
1/4 cup orange juice
1/2 tsp. salt
Freshly ground black pepper
2 Tbsps. duck fat
2 Tbsps. Marsala wine

Duck:
If duck is frozen let it defrost, still wrapped, in the refrigerator for 48 hours. Wash duck inside and out,and pat dry. Sprinkle liberally with salt and pepper inside and out. Prick surface with a fork. Place on a rack and roast in a preheated 350 degree F. oven for 1 1/2 hours. Remove from oven, cool completely, and cut each breast into 2 portions and each thigh into 2 portions, forming 8 small pieces. Place the portions on a rack in a shallow baking dish. Bake in the oven for 30 minutes before serving. Brush with marmalade sauce about 15 minutes before removing from the oven.

Yield: 4 servings.

Sauce:
Mix marmalade, lemon and orange juices and salt and pepper to taste. Heat, stirring, until marmalade has melted. Stir in duck fat and wine. Brush over the duck pieces. Yield: approximately 1 1/2 cups.

Note:
"Duck always benefits from this precooking, cooling and rebaking system. The cooling process seems to release most of the oil from the duck and the second cooking crisps it beautifully. I prefer cutting each duck into 6 portions. Divide each half into 3 portions. Serve 2 portions per person."(B.M.Marton, author).