After seasoning duck with salt and pepper, and placing in the roaster, fill roaster at least 1/2 full of water.
Bake for about 4 hours at 400 degrees or until meat falls from bone. Turn duck at least once and baste duck several times with own juice. Roaster should be covered, but can be removed for a short time if you want the meat browner, or the skin a little more crisp.
When roasted, carve the duck. Juices in the roaster make excellent gravy over potatoes.
1. Serve roasted duck over cooked wild rice.
2. Pour orange sauce over carved duck and wild rice, as a glaze.
In a sauce pan, melt butter and add flour, stir until smooth. Add sugar and stir. Add water and cook until it thickens. Add the two fruit juices and rind and then it is ready to serve on baked duck. Use a double batch of orange sauce for a large duck (6-7lbs.)