Roast Duck with Orange Sauce

The orange marmalade and soy sauce glaze
accentuates the rich, gamy taste of duck.
It's an irresistible treat any time of year.

Ingredients:
1 5-pound duck
2 small oranges
1/2 cup orange marmalade
3 tablespoons reduced-sodium soy sauce, divided
3/4 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon brown sugar

Directions;
Preheat oven to 350°F.
Line a large roasting pan with foil.
Remove both wingtips at the top joint
with kitchen scissors,reserve wing tips.
Reserve neck (discard the rest of the giblets).
Trim the excess skin and fat around
the neck and cavity opening.
Grate 1/4 teaspoon orange zest and set aside.
Cut oranges into quarters.
Set aside 3 sections and place the remaining
orange sections inside the duck;
fold the wings under and tie
the legs together with kitchen string.
With a skewer or fork, prick holes in the
skin without piercing the flesh.
(This allows fat to drain during roasting.)
Whisk marmalade and 2 tablespoons
soy sauce in a small bowl.
Loosen the skin over the breast
and thigh meat and rub about 3 tablespoons
of the marmalade mixture under the skin.
Place breast-side down on a rack
in the prepared roasting pan.
Roast the duck for 1 hour.
Remove the duck from the pan
and carefully pour off the fat.
Return the duck to the rack, breast-side up.
Continue roasting, basting every 15 minutes
with another 2 tablespoons of the marmalade mixture,
until an instant-read thermometer inserted into the thigh
without touching bone registers 165°F, 1 to 1 1/4 hours more.
Meanwhile, place the reserved wing tips
and neck in a medium saucepan,
add broth and bring to a boil.
Reduce heat and simmer, stirring occasionally,
until the broth is reduced by half, 5 to 7 minutes.
Strain and discard solids; return the broth to the pan.
Squeeze the juice from the reserved
orange sections into a small bowl;
add cornstarch and whisk until smooth.
Stir the juice mixture, reserved zest
and brown sugar into the broth;
cook over medium heat, stirring,
until thickened, 1 to 2 minutes.
Stir in the remaining 1 tablespoon soy sauce.
Transfer the duck to a cutting board;
let rest for 15 minutes before
removing the string and carving.
Serve with the sauce on the side.