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Turn duck upside-down and prick through the skin into the fat all over the bottom of the duck so the fat will drain. Preheat oven to 350 degrees F. Bake the duck in a little water around 30 minutes. (Grab a leg; if it moves, it is tender enough.) Keep duck covered with foil, but baste often. Make the glaze of equal parts marmalade and orange juice concentrate, thawed. Can add a little sugar to make it stick better; glaze is prettier if you add about 1 T cornstarch dissolved in a little water.
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|Serving Size: 1 Duck (45g)|
|Recipe Makes: 1 Duck|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 19.2mg||1 %|
|Potassium 66.8mg||2 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 26.7g|
|Protein 0.1g||0 %|
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Calories per serving: 103
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