Ingredients
Duck 8lb. whole, salt 1t. , pepper 1t., savory 1t., thyme 1t, ginger 1t, curry 1/2t., dry mustard 1t, dried or fresh rosemary leaves 1t., fresh rosemary sprigs 5-10, garlic cloves 2med., oranges 3 med., orange zest 6T., butter 3T, water 1/2c.
Directions
1.
Rinse duck in cold water after taking out giblets if any. Let drain and place in glass baking dish (no rack needed unless harvested yourself wild) breast side up with 1/2c. water.
2.
In a bowl mix 1t. salt, 1t. pepper, 1t. savory, 1t. thyme, 1t. ginger, 1/2t. curry, 1t. dry mustard, 1t.dried or fresh rosemary leaves and 3 T. orange zest. Mix thoroughly and rub onto duck breast and legs along with 2med. garlic cloves finely chopped.
3.
Stuff duck with 5-10 fresh rosemary sprigs and 3T orange zest.
4.
Place foil covered, rubbed duck into 350 degree F oven and bake according to meat standards. An 8 pound duck will take approximately 2.5 hours.
5.
Directly before serving, melt 3T butter on med-low heat in a heavy saucepan and add the juice of three med. oranges. Wisk together to combine thoroughly and ladle over finished duck before serving.
6.
To successfully bronze outside of duck, remove foil for the last 20-30 minutes of cooking.
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