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"I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!"

Ingredients: light olive oil, garlic...

"This is a BH&G recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well."

Ingredients: ducklings, ground allspice...

"This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe."

Ingredients: cooking onions, cumin...

"Served with a delicious orange sauce.

NOTE: Do not prick duck! It remains more crisp without pricking.

There is much waste in duck. For adult portions and healthy appetites, even a 6-pound duck will serve no more than 3 good-sized portions."

Ingredients: currant jelly, cornstarch...

"Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with..."

Ingredients: bouillon, Grand Marnier...

""This simple recipe with a zesty flavor from the marinade and a bit of a kick from the chili. Everyone will love it!""

Ingredients: fine dry breadcrumbs, fresh cilantro...

"We had this at the Zia Restaurant in Albuquerque and absolutely loved it, so I asked for the recipe. At first, I was refused, but when I told them that I need to know what the ingredients are, for medical reasons, I was presented with the recipe. It's really SUPER DELICIOUS!"

Ingredients: cider vinegar, pepper, garlic...

"I don't eat much duck, but my Dad just loves it, so I make this for him. I hope you'll enjoy it as much as he does!"

Ingredients: fresh basil leaves, fresh gingerroot...

"The grilled duck is glazed with a delicious rhubarb cherry glaze that has hints of orange. The flavors borrowed into the rice in which it is served on. This seems very complex but you can simplify by using butter or oil in place of the rendered duck fat, replace the stock with water, and by buying the duck in cut pieces."

Ingredients: cognac, cherry preserves...

"Originally posted by Mean. Not tried by me."

Ingredients: oranges, zest of, ducklings...

Ingredients: pepper, evaporated milk...

"Makes a beautiful presentation garnished with orange segments. The original recipe called for 1/4 cup of caraway seeds, which sounded like a LOT for this sauce. Please feel free to add more caraway seeds, if desired. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: currant jelly, ducklings...

"This technique for preparing your holiday duck eliminates much of the fat just under the skin. If you prefer your duck more rich and fatty, eliminate the 24-hour air drying. The sauce is also suitable for roast pork, venison, or goose. Courtesy of Earthbound Farms Organic."

Ingredients: cinnamon sticks, currant jelly...

"This is from the February 1996 issue of Bon Appetit magazine. The sauce is really delicious."

Ingredients: cognac, dry white wine...