Easter Duckling A L'Orange - cooking recipe

Ingredients

3 to 4 lb. duckling
1 tsp. salt
1/4 tsp. black pepper
4 Tbsp. orange juice
3/4 c. brown sugar, packed
4 tsp. orange peel
1/2 tsp. dry mustard
1/4 tsp. allspice
1/8 tsp. ginger
2 Tbsp. flour
2 c. orange juice

Preparation

Clean duckling.
Rub inside cavity and outside of duckling with mixture of salt and pepper.
Remove wing tips to first joint. Fasten neck skin and wings to back of duckling with skewers. Close the cavity opening with skewers and tie legs together on rack in roasting pan, breast side down.
Roast at 400\u00b0 for 30 minutes.