Rosemary-Herbed Roast Duck with Chianti Lingonberry Sauce

For a quick 24-hour duck marinade:

12 cups of organic, Californian chianti wine
1 entire small jar of Swedish lingonberry preserves (from World Market)
2 cups of dried rosemary, coarsely-ground
1 cup of garlic powder, organic
1/2 cup of salt, sea, finely-ground
2 cups black pepper, organic, coarsely-ground

Blend marinade together. Stuff inside of the duck with orange wedges and fresh rosemary sprigs. Marinate 24-hours. Roast with the same marinade liquids overtop the duck, in a roasting pan with a rack, so the duck fat can drip down. Center rack, preheated 350°F for approximately 45 minutes. Check the duck with a meat thermometer.