Place sugar in a dry saucepan over medium heat. Swirl every so often until sugar dissolves. It will start to melt and caramelize to an amber color. .
Set caramelized sauce aside until duck is complete. Meanwhile, mash together room temperature butter with flour and set side until the sauce it ready to be fully assembled.
When duck is complete, measure out 1 cup drippings.
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Whisk duck drippings mixture with salt and butter-flour to make a thick paste. Stir in orange marmalade.
Caramelized mixture should still be fairly warm, whisk with duck dripping-orange marmalade to make one sauce.
Baste sauce all over duck right before serving. This keeps the skin crispy, but covers it with flavorful sauce.
Reserve fat and roast with vegetables or potatoes.