Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.

DRAIN WELL.

2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT, PEPPER AND GINGER.

3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK.

4. COMBINE 2 QT ORANGE JUICE (9 LB (18 ORANGES A.P.)) WITH 2 QT

(3/4-NO. 3 CYL CN) CANNED PINEAPPLE JUICE.

5. ROAST 2 HOURS OR UNTIL DUCK IS DONE. BASTE FREQUENTLY WITH JUICE MIXTURE.

6. POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD.

NOTE:

1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING PANS AND 13 RACKS).

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1/4 DUCK (

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.