Categories: Poultry, Holiday, Sauces 
      Yield: 2 servings 
  
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      4 lb To 5 lb.duck,thawed if froze 
    1/4 c  Port 
      2 tb Butter 
      2 tb Flour 
      1 c  Chicken broth 
    1/4 c  Orange juice 
      2 tb To 4 brown sugar 
    1/2 c  Cranberries; fresh 
      1 ds Cayenne pepper 
    1/2    Lemon 
           Salt to taste 
           Fresh ground pepper to taste 
  
    Rinse duck under cold water and pat dry.Remove any large lumps of fat 
  from skin.Rub inside cavity and skin of duck with lemon and season cavity 
  and skin with salt and pepper.Truss bird,place on rack and set in shallow 
  roasting pan.Roast at,350 deg.for 30 minutes.Then pierce skin all over with 
  fork to release fat. 
    Continue roasting until duck is completely cooked,1 1/2 to 2 hours.About 
  once every hour,remove all but 1 cup of fat from pan,some remaining fat 
  will keep pan from scorching.Increase oven temperature to 500 deg.for the 
  last 15 minutes of roasting to crisp skin.. 
    Remove duck from oven and set on warm plate.Pour off and discard 
  fat.Place roasting pan on top of stove.Add port and heat over low heat, 
  scrapping up any browned bits.Add butter and heat until melted.Add flour, 
  stirring until smooth. 
    Add chicken broth and whisk constantly until smooth and thickened,2 to 3 
  minutes.Stir in orange juice and 2 tbs.brown sugar and mix well.Add cran- 
  berries and cook over high heat until cranberries pop,2 to 3 minutes.Add 
  cayenne and more salt and pepper to taste.If mixture is too tart,add re- 
  maining brown 
  sugar... 
    To serve, cut duck in half lengthwise,using poultry shears,and place on 
  two serving dishes.Pour half of sauce over each serving.Serve immediately. 
  Makes two servings....