Italian Roast Duck
• 1 fresh duckling, or duck, about 4 pounds
• fresh ground black pepper
• juice from 4 or 5 fresh oranges
• 1/3 cup Cognac
• 1 sprig fresh rosemary
• 1/4 cup melted butter
• 1 small carrot
1• To cook duck rub salt and pepper on the duck, inside and out.
2• Cut rosemary in half and place in the cavity.
3• Combine the orange juices, melted butter and Cognac in a small bowl. This will be used for basting.
4• Place carrot and duck in a roasting pan lined with aluminum foil and roast uncovered for about 2 hours at 350 degrees.
5• Baste duck frequently (at least every 20 minutes).
6• When done, allow to cool a few minutes then cut into serving pieces. Serve with rice, Italian pasta or polenta. For added flavor, spoon roasting juices over servings.
When cooking duck and other waterfowl, roast uncovered, baste often and allways be sure to add a carrot. This will help to absorb the grease and strong taste.