Instructions: Brown duck in Dutch oven. Add wine and bake, covered, at 325 until tender, basting and turning often (about 2-1/2 to 3 hours). Combine sugars and cornstarch in a heavy saucepan. Add juice, rind and salt. Simmer and stir until thick. Serve over duck.

Yield: 1-1/2 cups glaze, 1 duck per person

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