INGREDIENTS

INSTRUCTIONS

Rinse duck under cold water and pat dry.Remove any large lumps of fat
from skin.Rub inside cavity and skin of duck with lemon and season
cavity and skin with salt and pepper.Truss bird,place on rack and set
in shallow roasting pan.Roast at,350 deg.for 30 minutes.Then pierce
skin all over with fork to release fat. Continue roasting until duck
is completely cooked,1 1/2 to 2 hours.About once every hour,remove  all
but 1 cup of fat from pan,some remaining fat will keep pan from
scorching.Increase oven temperature to 500 deg.for the last 15  minutes
of roasting to crisp skin.. Remove duck from oven and set on  warm
plate.Pour off and discard fat.Place roasting pan on top of  stove.Add
port and heat over low heat, scrapping up any browned  bits.Add butter
and heat until melted.Add flour, stirring until  smooth. Add chicken
broth and whisk constantly until smooth and  thickened,2 to 3
minutes.Stir in orange juice and 2 tbs.brown sugar  and mix well.Add
cran- berries and cook over high heat until  cranberries pop,2 to 3
minutes.Add cayenne and more salt and pepper  to taste.If mixture is
too tart,add re- maining brown sugar... To  serve, cut duck in half
lengthwise,using poultry shears,and place on  two serving dishes.Pour
half of sauce over each serving.Serve  immediately. Makes two
servings....  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 738
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 30.5mg
Sodium: 526.5mg
Potassium: 321.7mg
Carbohydrates: 148.7g
Fiber: 10.3g
Sugar: 17.5g
Protein: 3.9g