Cranberry Roasted Duckings


 

2 domestic ducklings ~ 4 to 5 pounds each
2 medium navel oranges, quartered
2 sprigs fresh rosemary
1 1/2 cups fresh or frozen cranberries, divided
4 cups orange juice
1 cup chicken broth
1/4 cup soy sauce
2 teaspoons sugar
1 teaspoon grated fresh gingerroot
2 garlic cloves, minced
2/3 cup orange marmalade

Prick skin of ducklings well. Place four orange quarters, one sprig of rosemary and 1/4 cup of cranberries in each cavity; tie drumsticks together. Place breast side up on a rack in a roasting pan.
In a large bowl, combine the orange juice, broth, soy sauce, sugar, ginger and garlic; mix well. Refrigerate 1/2 cup for the glaze. Pour 1 cup over the ducklings; sprinkle with the remaining cranberries. Cover and bake at 350° for 1 hour. Uncover; bake 1 ~ 1/2 hours longer basting frequently with the remaining orange juice mixture. Drain fat from pan as it accumulates.
Combine the marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, 30 ~ 40 minutes longer or until a meat thermometer reads 180°. Discard the oranges, rosemary and cranberries from cavities. Let ducklings stand for 10 minutes before carving. Yield: 8 ~ 10 servings.