Cut up the whole duck into pieces. Remove any excess fat or skin. Clean pieces with lemons or limes halves by rubbing each duck pieces while squeezing the juice of the lemon/lime onto the meat. Place meat in a large bowl and rinse under running water. Drain water and pat dry each piece. In a small bowl, combine Hot Pepper Sauce, chicken bouillon powder and Poultry Seasoning. Pour marinade over duck and make sure all pieces are well coated. Place in a zip lock bag or airtight container and place in the refrigerator to marinate overnight or at least 4 hours.
Remove duck pieces from marinade and place on a prepared baking dish large enough to accommodate all pieces. (either place a rack inside the roasting pan or place a few celery stalk and carrots to help during roasting)
Roast duck in a 350 degrees F oven for about 2 hours 30 minutes or 3 hours until fully cooked and basting every 30 minutes with the remaining marinade.
In the last hour of cooking, with a vegetable peeler, remove the peel in wide strips from the oranges, and then stack two or three strips at a time and slice into thin julienned strips. Squeeze the juice out of the oranges in a bowl. Place the sugar and vinegar in a small heavy saucepan and stir to dissolve sugar. Bring to a boil over high heat and let boil without stirring until the mixture is a rich caramel color.
Remove the pan from the heat and carefully pour the orange juice down the side of the pan. (Make sure you do not stand close to the pan while pouring the orange juice). Swirl the pan to mix the juice with the caramel mixture and bring it back to the heat. Bring mixture to a boil and add the orange peel and liqueur. Season to taste with salt and pepper. Simmer for 2 – 3 minutes and remove from heat.
In the last 30 minutes of roasting, baste the duck pieces with some of the orange sauce. Remove the pieces from the oven, arrange on a platter or serving dish and pour remaining orange sauce. Garnish with oranges and serve.
To bake or roast duck, use either celery stalk and carrots to hold the pieces or a roasting rack. This will facilitate the release of the fat from the duck. When pouring the orange juice to the caramel sauce, avoid standing close to the hot pan.
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