Roast Duck with Orange
Total preparation time: 2 hr.
3 to 4 lb. All-Natural Muscovy Duck
1 cup fresh orange juice
2 tbsp. almonds, chopped
2 tsp. flour
3 oranges, quartered
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.
Preheat oven to 350°F. Meanwhile, combine orange juice, almonds, flour, salt, and pepper.
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.
Roast uncovered for 1 hour, basting every 30 minutes. Raise oven heat to 375°F, and continue roasting for another half-hour, basting frequently.
Serve with fried rice (with garlic butter), Brussels sprouts, and a Burgundy wine.
© Lobel's of New York