1. Remove giblets and necks from ducklings; refrigerate to use in soup another day. Rinse ducklings with running cold water; pat dry with paper towels. Cut each duckling into quarters; trim excess skin and fat from pieces.
2. Rub duckling quarters with 1 1/2 teaspoons salt; place, skin side up, on rack in large open roasting pan. Roast in 350°F. oven 2 hours or until ducklings are golden and fork-tender.
3. About 15 minutes before ducklings are done, prepare sauce: In 1-quart saucepan over medium heat, heat orange marmalade, brandy, and 3/4 teaspoon salt to boiling, stirring frequently. Reduce heat to low; simmer 1 minute. Remove saucepan from heat.
4. Brush some orange sauce on ducklings. Continue roasting, brushing duckling pieces frequently with orange sauce and turning them occasionally.