Glazed Long Island Duck Ingredients: 2 (5 1/2-pound) dressed Ducks from Farmers’ Market Poultry 2 teaspoons Salt 2 teaspoons Freshly Ground Pepper 12 Shallots, peeled 10 Garlic Cloves, crushed 2 fresh Rosemary Sprigs 1 Lemon, cut in half 1/2 cup Lemon Marmalade 1/4 cup firmly packed Brown Sugar Garnishes: Rosemary Sprigs, Lemon Slices, Fresh Berries Directions: Remove giblets and necks from ducks; reserve for another use, if desired. Rinse ducks thoroughly under cold water, and pat dry with paper towels. Sprinkle cavities and skin with salt and pepper; fill cavities with shallots and next 3 ingredients. Prick skin with a meat fork. Tie ends of legs together with string; tuck wingtips under. Place ducks, breast side up, on a lightly greased rack in a broiler pan. Fill pan with hot water to depth of 1/2 inch. Bake, uncovered, at 450° for 45 minutes. Turn ducks over; bake 30 minutes. Combine marmalade and brown sugar. Microwave at HIGH for 2-1/2 minutes. Turn ducks breast side up; brush with marmalade mixture. Insert a meat thermometer into thickest portion of thigh, without touching fat or bone. Bake 5 to 10 minutes or until thermometer registers 180°. Transfer ducks to a serving platter; let stand 10 minutes before serving. Garnish, if desired. Serves 6.