In a small saucepan combine the orange
marmalade, orange juice, soy sauce, Dijon and
garlic
Bring to a boil and simmer for 5
minutes.
Remove all fat from duck and wash and
thoroughly dry both inside and out
Prick duck
skin in several places with the tines of a fork
Using an elastic food tie, truss the duck
Season inside and out with salt and pepper.
Rotate on the spit rods for 1-1/2 to 2 hours or
until the internal temperature reaches 170
degrees and the juices run clear
Brush the
duck with some of the sauce about 15 minutes
before the duck is done
Let stand 15 minutes
before cutting into serving pieces
