---------- Recipe via Meal-Master (tm) v8.02
       Title: Roast Duck with Cranberry Sauce
  Categories: Poultry, Holiday, Sauces
       Yield: 2 servings
       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
     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
     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