Duck a l'Orange

Ingredients

2 wild ducks (2 1/2 pounds each)
6 slices bacon
1 can (6 ounce) frozen orange juice concentrate, thawed
1 clove garlic, minced
3/4 teaspoon prepared mustard
1/2 teaspoon ginger
1/2 teaspoon salt
1 tablespoon cornstarch
1 cup water

Preparation

Wipe ducks dry inside and out; place in a roasting pan close together, breast sides up. Cover with slices of bacon. Roast at 450° for 1 1/2 to 2 hours. (For a “gamy” flavor and pink meat, roast tender young ducks for 45 to 60 minutes.) In a small saucepan, combine orange juice concentrate, minced garlic, mustard, ginger and salt; heat to boiling and remove from heat. During last 10 minutes of roasting, remove bacon from birds and brush birds with orange sauce. Mix cornstarch with 1/4 cup water and add to remaining orange sauce; pour in remaining water and stir over low heat until sauce thickens. Place ducks on heated platter, carve and serve with orange sauce.

Yield: 4 servings