Roast Duck with Orange

Serves: 4
Total preparation time: About 2 hours

INGREDIENTS

3- to 4-pound All-Natural Muscovy Duck
1 cup fresh orange juice
3 tablespoons almonds, chopped
2 teaspoons flour
Salt and freshly ground pepper
3 oranges, quartered

DIRECTIONS

1. Puncture the skin of the duck in various places with a sharp 2-tined fork to release fat. Place the duck in a large pan with enough boiling water to cover. Boil briskly for half an hour.

2. Preheat oven to 350°F. Meanwhile, comum-bine orange juice, almonds, flour, salt, and pepper.

3. Remove duck from boiling water and drain. When cool enough to handle, rub orange mixture inside and outside of duck. Place on a rack in a roasting pan and surround duck with orange sections.

4. Roast uncovered for 1 hour, basting every 30 minutes. Raise oven heat to 375°F, and continue roasting for another half-hour, basting frequently.

SERVING SUGGESTION

Serve with fried rice (with garlic butter), Brussel sprouts, and a Burgundy wine.