ORANGE SAUCE FOR DUCK OR CHICKEN

2/3 c. light brown sugar

2/3 c. sugar

2 tbsp. cornstarch

2 tbsp. grated orange peel

1/2 c. orange juice

1/4 - 1/2 c. orange liqueur

1/2 tsp. salt

1/2 orange skin, julienne stripped (peel of an orange with a vegetable peeler, slice peel thinly)

Combine sugars and cornstarch in a pot. Mix. Add rest of ingredients. Bring to a boil, then allow to simmer over low heat 3-4 minutes. Pour over duck or chicken.

If using duck: Slice duck in half. Season with salt and pepper. Pour sauce on top of duck. Bake with skin side up at 350 degrees approximately 1 1/2 -2 hours until skin is golden and crisp. Baste every 1/2 hour with drippings in pan. After 1 hour, drain most of the fat from pan leaving enough to cover bottom of pan.