Roasted Mallard Duck with Red Currant Sauce

Ingredients

• 1 tablespoon(s) frozen orange juice concentrate
• 1 tablespoon(s) orange liqueur or Port wine
• 1 grated rind from one large orange
• 2 tablespoon(s) sugar
• ¹/₃ cup(s) red currant jelly
• RED CURRANT SAUCE:
• ¼ teaspoon(s) pepper
• + 9 more ingredients
• • ½ teaspoon(s) Kosher salt
  • ¼ cup(s) celery, coarsely chopped
  • Fresh apple cider
  • 2 pound(s) mallard duck, thawed
  • ¹/₃ teaspoon(s) Kosher salt
  • 2 tablespoon(s) fresh lemon juice
  • ¹/₃ cup(s) onion, coarsely chopped
  • 4 slice(s) to 6 slices of bacon, not cooked
  • ROASTED MALLARD DUCK:

TO ROAST THE DUCK: Preheat oven to 400° F. Rinse duck with cool water and pat dry. Sprinkle inside of duck cavity with salt and pepper and loosely stuff cavity with vegetables. Tie the legs together with oven safe string and lay bacon slices over duck. Cover the bottom of pan with apple cider...

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