Instructions: Preheat the oven to 450 desserts.

Season the duck on both sides, sprinkling evenly with 1 tablespoon salt and the pepper. Place on a rack in a roasting pan and prick the skin all over with a fork. Roast for 45 minutes.

Meanwhile, in a medium bowl, combine the marmalade, the remaining 1 teaspoon salt, the mandarin oranges, and ground red pepper; mix well. Remove the duck from the oven and spread 1/2 cup of the marmalade mixture over it; reserve the remaining mixture.

Reduce the oven temperature to 325 degrees and bake the duck for about 1 hour, or until the juices run clear and a meat thermometer inserted in the center reads 165 degrees. Serve the duck topped with the remaining sauce.

This recipe yields 4 servings.

Comments: If the duck is frozen when purchased, ask the butcher to cut it in half for you.

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