Pink duck may not be everyone's cup of tea. But for rare-meat carnivores, this preparation style can't be beat. The only disappointment comes with tough little legs that need slow cooking to be tender. Some cooks save the legs and carcass and throw them back in the oven to slow cook until tender. The legs can be served as part of a salad. The roasted carcasses can be used to make duck stock (see “Duck Stock” sidebar, page 203).

• Preheat the oven to 450°F.

• Sprinkle cavity of ducks with salt and stuff with onion and apple quarters. Place in a roasting pan.

• Combine the butter and orange juice and liberally baste the ducks. Roast 1-pound ducks for 20 to 30 minutes, 1½-pound ducks for 30 to 40 minutes, and 2-pound ducks for 40 to 50 minutes, basting every 10 minutes. Rare duck's temperature should be about 130°F to 135°F.

• In a small saucepan, combine the marmalade, honey, lemon juice, and sherry. Season to taste with salt. Serve warm on the side with the rare sliced duck.