Ingredients:

1 5-pound duck, cleaned and rinsed
1 large orange, peeled and quartered
Salt and pepper

Orange sauce:
1/2 cup granulated sugar
1 tablespoon white wine vinegar
Freshly squeezed orange juice from 3 oranges
1 whole bay leaf
1/4 teaspoon thyme
3/4 cup Grand Marnier
Grated orange rind
Salt and pepper to taste

Directions:

Preheat oven to 425 degrees.

Clean duck and remove all excess fat.

Rub duck, inside and out, with salt and pepper. Insert orange quarters into duck cavity and place in roasting pan. Cover and bake for 30 minutes.

Remove duck. Pierce the breast with a knife or fork; drain excess grease. Reduce oven heat to 300 degrees and return duck to oven for 70 minutes, or until duck is quite tender.

Meanwhile, blend sugar and vinegar in a saucepan. Cook over medium heat until sugar starts to caramelize. Add bay leaf, thyme, orange juice, rind and liquor. Cook for five minutes or until well blended; remove and discard bay leaf.

Remove duck from oven. Discard oranges; drain any remaining excess grease.

Pour sauce over duck. Serve with vegetables, rolls and other holiday favorites.