Christmas Roast Duckling with Cranberry Gravy

4 lb Duckling
1/2 Lemon
1 ds Salt
1 ds Ground Pepper
1/4 c Port Wine
2 tb Butter
2 tb Flour
1 c Chicken Broth
1/4 c Orange Juice
2 tb Brown Sugar
1/2 c Cranberries

Rinse duckling under cold water and pat dry. Rub inside cavity and skin of duck with lemon and season cavity and skin with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350 degrees for 30 minutes. Pierce skin all over with fork to release fat.

Continue roasting until duckling is completely cooked, 1 1/2 to 2 hours. Once an hour, remove all but 1 cup of fat from pan.

Increase oven temperature to 500 degrees for the last 15 minutes of roasting to crisp the skin.

Remove duckling from oven and set on warm plate. Pour off and discard fat.

Place roasting pan on top of stove. Add port and heat over low heat, scraping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and stir constantly until smooth and thickened, about 3 or 4 minutes. Stir in orange juice and brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, 2 to 3 minutes. Add more salt and pepper to taste. Serve over sliced duckling.

Kayelle