Duck w/ Cherry-Orange Sauce

A repost from the Witch’s Kitchen blog, which will soon go away.

Around here, the traditional holiday meal is duck. I think many people think of duck as fussy and difficult to make, but it’s not. We use a Showtime rotisserie which perfectly fits two ducks, enough to serve four people. Just rinse the ducks and pat them dry with paper towels, season with salt and pepper inside and out, spit them, and pop them into the rotisserie to cook. Easy!

The sauce is even easier: mix a jar of orange marmalade with a can of cherry pie filling in a saucepot. Heat them together gently, until you have a liquid sauce. Use this to baste the ducks occasionally as they cook, and serve the rest in a gravy boat.