Roast Wild Duck With Cranberry Sauce

I found this recipe on another site and it is similar to one a friend of mine uses. His is great and i anticipate this one being just as good.

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.

Season cavity and skin with salt and pepper.

Truss bird , place on rack and set in shallow roasting pan.

Roast at 350f for 30 minutes.

Pierce skin all over with fork to release fat.

Continue roasting until duck is completely cooked , around 1-1 / 2 to 2 hours.

Once every hour , remove all but 1 cup of fat from pan.

Increase oven temperature to 500f 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 , around 2 to 3 minutes.

Stir in orange juice and 2 tablespoons brown sugar and mix well.

Add cranberries and cook over high heat until cranbe.

duck, port wine, butter, flour, chicken broth, orange juice, brown sugar, fresh cranberries, cayenne pepper, lemon, salt, fresh ground black pepper