Praline Glazed Ducking with Peaches

1 Duckling 4-1/2 to 5 lb, defrosted and quartered
1/2 tsp salt
1/2 cup maple blended pancake syrup
1/4 cup undiluted orange juice concentrate
One can (1 lb) cling peaches halves, drained

Wash, drain and dry ducking quarters. Sprinkle both sides of duckling with salt. Place quarters, skin side up, on rack in shallow roasting pan. Bake in slow 325F oven until meat on drumstick is very tender, about 2 hours.

Prepare glaze while duckling is cooking. Combine syrup and orange juice concentrate; place over low heat and bring to a boil. Boil 2 to 3 minutes. Brush duckling quarters with glaze several times during last 30 minutes of cooking. Heat peach halves in remaining glaze. Serve duckling quarters with Rice Pilaf, peach halves and remaining glaze.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana