Duck isn’t as commonplace as chicken, but it’s just as easy to prepare. First, cut the ducks in half so they cook evenly and are easier to serve. Then render out a lot of the excess fat by browning them on the stovetop. Brush with a glaze of orange marmalade, orange juice, and soy sauce as they finish cooking in the oven, for a flavor that’s a cross between duck à l’orange and Chinese roast duck. Serve with braised Brussels sprouts and rice pilaf.
Special equipment: You’ll need an instant-read thermometer and a pastry brush or barbecue basting brush for this recipe.