Duck with Duck Sauce

I found this recipe on cooks.com and didn't have anything and was in a huge hurry so I improvised.  I'll put the original recipe, I'm sure it tastes awesome if you have the right ingredients, and I'll put my substitutions in ()s.

Ingredients:

• 2 ducklings, quartered (I just had a bunch of wild duck breasts, enough to cover the bottom of 9x13 baking dish)
  
• salt (Celtic Sea Salt, of course)
  
• pepper (I didn't use any pepper)
  
• garlic powder (I did use powder but I'm sure minced garlic would be great)
  
• 2 cans chicken consomme (I had to look that up, basically it's a really strong and clarified meat broth.  I just used 2 1/2 cups chicken broth and let it boil down a little)
• 6 TBS sherry wine (I had no wine.  I had no grape juice.  I had some non-raw red wine vinegar so I threw in a dash, like a TBS, I didn't want it to be too vinegary)
• 4 c. strong orange juice or 6 oz of oj concentrate plus 12 oz of water (OJ concentrate is a BIG no-no, look here and scroll down to Orange Juice . . . but that's all I had. And I didn't add the water, it's already pretty watery)
• 4 TBS lemon juice (I only had about 2)
• 4 TBS current jelly (I used an all-natural mixed berry jelly that is sweetened with grape juice.)

Place duck quarters on rack in roasting pan (I used a 9x13 baking dish).  Season with salt, pepper and garlic powder.  Roast, uncovered, in a 350 degree oven for 1 1/2 to 2 hours until all the fat has melted off and duck is brown (breasts have little fat and cook quickly so I put it in the oven for about 20 minutes, a little fat had melted off). Pour off greases (I didn't).  

Combine in a saucepan all the other ingredients and cook 10 minutes.  Pour sauce over duck and cover with foil (I dumped it all in the dish and covered with foil) Roast 1 hour at 350, basting frequently (no need to baste when it's swimming in sauce).  Uncover at the end to brown (I took off the foil about 1/2 way through).  Serve with a vegetable.