Roasted Duck

Directions

1. Preheat oven to 375ºF
2. Completely defrost Duck in the refrigerator for a couple days
3. Remove the giblets from the inside the duck. Rinse duck and pat dry.
4. Trim excess fat and skin from the duck.
5. Use butchers twine to tie drumsticks together
6. Prick duck skin all over with knife being sure not to penetrate meat.
7. Grate one orange and rub it all over, squeeze remaining juice on top and place inside the ducks cavity with about 5-6 garlic cloves
8. Generously season the bird with salt, pepper, paprika, garlic powder, and dry parsley. (add additional salt and pepper if desired)
9. Add one cup of Pinot Noir*** to the bottom of the baking dish
10. Place in oven breast side up and roast for an hour
11. Take out the duck and flip over, at this time add your favorite sliced veggies to the bottom of the baking dish, placing the duck on top of them. Potatoes, mushroom, carrots, onions, peppers or even 1 cup of cranberries are all good options
12. Baste duck with juice from the bottom of the pan.
13. Dust duck with salt, pepper, and parsley
14. Place back in oven for another 30 minutes.
15. Take out again, removing the duck to a separate plate, turn veggies over, and then place bird back on top breast side up.
16. Baste a second time with juices from the bottom of the pan.
17. Roast an additional 30 minutes, covering the parts that burn easily with foil. (internal temperature should read 170ºF at the thickest part of the leg and thigh joints.
18. Baste a second time with juices from the bottom of the pan.
19. Roast an additional 30 minutes, covering the parts that burn easily with foil. (internal temperature should read 170ºF at the thickest part of the leg and thigh joints.
20. Remove duck from oven and transfer to a cutting board and let sit 15 minutes.
21. Remove orange from the cavity, and throw away.
22. CARVE AND SERVE!!!!!