Recipes Main Ingredient Duck
1 Broadleaf Muscovy Duck, whole
1 orange, sliced
1 tangerine (or other citrus), sliced
1 onion, quartered
1 T. ground peppercorns
1 T. ground fennel seed
1 t. ground anise
1 t. ground cinnamon
1 t. ground coriander
1/2 t. ground clove
Preheat oven to 500 degrees F.
Pat the duck dry with paper towels. Place the orange, tangerine and onion in the cavity of the duck.
Using a fork, prick the duck all over, just through the skin to the meat.
Mix spices and rub all over duck, place on a flat rack in a roasting pan.
Place the duck in the oven for 15 minutes, then reduce to 375 degrees F and roast for another 1 1/2 hours. Prick the skin every 20 minutes to release the fat.
When the bird is golden, and the juices run clear when the underside is pricked, remove from oven and allow to rest for 7 to 10 minutes before carving.