Duck A La'Mandarin - cooking recipe

Ingredients

5 lb. duck
2 c. beef broth
3 Tbsp. mandarin peel in syrup, chopped
2 c. mandarin juice
2 Tbsp. red currant jelly
3 Tbsp. sugar
salt and pepper
3 Tbsp. wine vinegar
1 Tbsp. cornstarch
1 Tbsp. lemon peel, thinly sliced
1/2 c. lemon juice
1/4 c. dry white wine
1 (11 oz.) can mandarins, drained

Preparation

Preheat oven to 350\u00b0.
Prick duck skin all over and rub skin and cavity with salt and pepper.
Roast for 1 3/4 hours, or meat thermometer registers 180\u00b0.
Pour off fat about every 20 minutes.