• Remove giblets and neck from duck cavities, discard giblets and set duck necks aside.
• Remove wing tips and set aside with duck necks.
• Remove excess fat and skin from each duck and then wash inside and out.
• Dry each duck inside and out with paper towels. Try to remove as much moisture as you can, the drier they are the crispier the skin will be once cooked.
• Prick duck skins thoroughly all over with a sharp fork or pairing knife, try not to run through to the meat.
• Season ducklings with salt and pepper.
• Secure wings to body of duck with wooden skewers, wet the skewers little first.
• Place ducks, breasts down, on the wire rack in the roasting tin and place in oven at 400
• Turn ducks after 45 mins so that the breasts are facing up, allowing fluids to drain into pan, and continue to cook until golden brown.

Orange Sauce

• While ducks are cooking heat butter in pan.
• Once butter has melted, cut neck bones in half and add to pan with wing tips, then add stock and stir.
• Lower heat to a simmer and allow liquid to reduce by half for approx. 15-20 mins
• Add maple syrup, orange juice, apple cider and cointreau, stir and allow to simmer again for 5-10mins until sauce is reduced just a little.
• Add corn starch to thicken and stir vigorously.

Serving Suggestion

• Serve duck cut in segments, as suggested in post above, with two tablespoons of orange sauce and orange slices or wedges as desired.