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"A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix"

Ingredients: cinnamon sticks, Thai fish sauce...

"From the Chicago Tribune, a shortcut duck l'orange"

Ingredients: kumquats, valencia oranges...

"From Food & Drink Weekly.
Needs an additional chill time of 4 hours for the ducks.

Alternatively the ducks for this festive dish can be braised and refrigerated 1 day ahead. The glaze can be made and the sauce started up to six hours ahead. Cool separately, uncovered, then refrigerate, covered. Reheat the glaze and stir before using...."

Ingredients: coarse salt, pepper...

"From Mrs. Nelson Rockefeller in Favorite Recipies of our FIrst Ladies, 1971. I never made duck but love it so maybe this will be the recipe I'll try."

Ingredients: cloves, pepper, currant jelly...

"It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1..."

Ingredients: bouillon, pepper, cornstarch...