1-2 pound whole duck thawed overnight in refrigerator

Sauce

2 tablespoons sugar

1/2 cup white wine

1/2 cup grand mariner

1-tablespoon cider vinegar

2 oz. freshyl squeezed blood orange juice

1 tablespoons freshly grated ginger

16 oz. beef stock if using canned low sodium

2 oranges supremed

1. Preheat oven to 375 degrees

2. Place duck breast side up in a heavy bottom roasting pan. Season well with salt and fresh ground pepper.

3. Roast until the juices run clear about 45 minutes

4. Remove duck from pan and set aside

5. Pour as much of the duck fat off of the roasting pan.

6. In a small sauce pan, add sugar and 2 tablespoons water cook over medium heat till lightly caramelized. Add white wine, cider vinegar, and orange juice being careful of the mixture splattering. Add grand marnier off of the heat and then place back on the heat and allow it to flame up to burn off alcohol. Add ginger and stock. Pour mixture back into roasting pan and bring to a simmer-scraping bottom of pan simmer and reduce by half. Once it is done strain through a fine maize strainer. Stir in orange segments.

To serve, place duck on a large serving tray and pour glaze over duck.