Portion Size: 5 oz. with bone or 3 oz boneless skinless

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 (5 lbs.)  whole duck or pieces
2 teaspoons salt
2 teaspoons paprika
¼ teaspoon ground black pepper
½ cup unsalted butter
Sauce:
4 cups chicken broth
¼ cup orange liqueur	(optional)
¼ cup sherry vinegar
¼ cup orange marmalade
2 tablespoons grated orange zest
Dash teaspoon cayenne pepper
2 tablespoons reserved duck fat
2 tablespoons all-purpose flour
¼ cup unsalted butter

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Preheat oven to 375 degrees.  Rub salt, pepper and paprika into the skin of the duck  Place duck on a rack and season well.	Cook until internal temperature reaches 165°F.
2	Roast duck in oven for 1 hour. Spoon ½ melted butter over bird and continue cooking for 45 minutes more. Spoon remain melted butter over duck and cook for 15 minutes more or until golden.
3	In a bowl whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper.
4	Add duck fat to a saucepan.  Whisk flour into fat.  Stir until flour is completely incorporated. Pour orange mixture into saucepan and bring to a boil. Stirring occasionally. Reduce heat to simmer Cook until sauce thicken and reduced, 3 to 5 minutes. Add butter and stir until completely melted. Pour sauce over duck serve immediately.