5-6 lb Duck, cut in half
1 Tbsp plus 1 tsp Salt, divided
1 tsp Black Pepper
1 jar (12 oz) Orange Marmalade
1 can (11 oz) Mandarin Oranges, drained
⅛ tsp Ground Red Pepper
Preheat oven to 450. Season duck on both sides, sprinkling evenly with 1 Tbsp salt and pepper. Place on a rack in a roasting pan and prick the skin all over with a fork. Roast for 45 mins. Meanwhile, in a medium bowl, combine the marmalade, 1 tsp salt, mandarin oragnes, ground red pepper; mix well. Remove duck from oven and spread 1/2 cup mixture over it; reserve the remaining mixture. Reduce oven temp to 325 and bake duck for about 1 hour, or until juices run clear and a meat thermometer inserted in the center reads 165. Serve the duck topped with remaining sauce.