Orange and Rosemary Roasted Duck

I must confess that I never cooked a duck before! We were set to make lamb, but I saw a few ducks at the store, and the plan was changed. This turned out wonderful! I love the crispy skin and rich meat. Duck is also very easy to cook, and really doesn't take too much time. A few ripe oranges and fresh rosemary and the goose (well duck) was loose! This strives to impress, and your guests will be impressed!

On another note, I wanted to express my sympathy to Arizona residents over the tragedy involving Rep. Giffords, her staffer, and her constituents. Violence is senseless, as is the dangerous and villianizing rhetoric that has engulfed so many in our country. As a former Congressional staffer, my heat is truly saddened over what happened to these people. Fear for one's safety has unfortunately become apart of one's job as an elected official over the past few years. Hopefully, we will come to a time when peaceful conversation will trump rationalizations for violence over different points of view.
6 1/2 - 7 lb Duck, cleaned and rinsed
3 springs fresh rosemary, chopped
2 large oranges, one quartered
1 onion, quartered
1/2 cup butter
salt and pepper

Preheat oven to 350 degrees.

Allow duck to sit at room temperature for 30 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

In a small bowl mix 1/2 cup butter with rosemary, zest of one orange, and juice of one orange. Place duck breast side up in a roasting pan and stuff with quartered orange and onion. Rub salt and pepper all over duck. Follow by rubbing half the butter mixture on duck.

Melt the remaining butter mixture. Be sure to baste the duck with the orange butter every 20-30 minutes. Roast the duck until the internal temperature reaches 170 degrees. Allow the duck to rest for a few minutes before carving.

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