All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1         ea                5-6 lb Duck
1/2      C                 Spice Union Wild Game Seasoning Blend
2         C                 Fresh red currants*
3/4      C                 Fresh orange juice
1         Tbsp            Fresh orange zest
1/2      C                 Port Wine
*Can substitute 1/2 C of Red currant jam for Fresh red currants.

Prepare the Red Currant Orange Glaze:

1. In a stainless steel sauce pan, combine the red currants, orange juice and orange zest.

2. Cook over medium heat until boiling.  Reduce heat to low and continue to cook for about 15 minutes or until the glaze thickens enough to coat the back of a spoon.

3. Add the port wine, and continue to cook for an additional 10 minutes.

4. Remove the glaze from the heat and allow to cool to room temperature.

Prepare the Duck:

1. Bring you duck to room temperature before starting to prepare it for cooking.

2. Preheat your oven to 400°F.

3. Turn the duck so the back bone is facing up.  With a small knife, poke several holes through the duck skin along the backbone.

4. Liberally season the entire duck with the Spice Union Wild Game Seasoning Blend.

5. Stuff 3-4 pieces of orange into the cavity of the duck.

6. Place a roasting rack into a large roasting pan.

7. Set the duck into the roasting rack.

8. Place the roasting pan into the oven and cook for 25 minutes at 400°F.

9. After the initial 25 minutes of roasting, lower your oven temperature to 325°F.

10. Using the fat that renders from the duck, baste the duck every 10-12 minutes for the remainder of the cooking.

11. Continue to cook the duck for another 2-3 hours or until the thighs reach an internal temperature of 175°F.

12. Remove the duck from the oven, cover with foil and let rest for 15 minutes before cutting.

13. Serve with your signature side dishes.