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Trim excess fat from duckling pieces. Rinse pieces; dry thoroughly with paper towels. Score skin with diagonal slashes 1 inch apart. Place pieces, skin side up, on rack in shallow, foil-lined baking pan. Bake in 350 F. oven 45 minutes. Meanwhile, combine teriyaki baste & glaze, marmalade, sherry and red pepper; remove and reserve 1/4 cup glaze mixture. Pour off pan drippings. Turn oven temperature to broil and raise oven temperature to broil and raise oven rack 5 to 7 inches from heat. Brush duckling pieces thoroughly with glaze mixture. Broil, skin side down, 5 minutes. Turn pieces over; brush again with glaze mixture. Broil 5 minutes longer, or until skin is crisp. Blend reserved glaze mixture with 1/4 cup water in small saucepan; bring to boil. Serve duckling pieces with warm sauce. |