CookTeaser

A CookTale

After checking out a number of recipes, I targeted in on Melissa Clark’s New York Times recipe, and it turned out to be the right decision. 
When I add up the preparation time of at least two days, plus the oven time, For us Duck is considered to be an occasional delicacy.

INGREDIENTS

A 5 LB Fresh Duck
1 Orange, Rosemary Branch, Orange Zest
Salt, Pepper, Coriander, Paprika
EVOO
4 Garlic Cloves smashed

METHOD

The day before, make sideways horizontal slits in the Duck, rub with Salt, Pepper, Orange Zest and put in the refrigerator overnight.

Preheat oven to 450.

Let Duck get to room temperature, and stuff the cavity with Herbs, Orange sections and crushed Garlic Cloves. Refrigerator overnight.

Put Duck in the oven breast side down and cook for 30 minutes.

Reduce heat to 350 and flip the Duck to breast side up. Remove some of the fat with a bulb baster. If desired, add some small Potatoes to the pan. Put Duck back in the oven for at least an hour, until internal temperature measures 170 when thermometer is stuck in the thickest part of the thigh. The legs should move easily.