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1
Preheat oven to 325 F
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2
Marinade duck overnight in heavily salted water.
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3
After marinading, take duck out & rinse all the salt water off.
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4
Be sure to remove the neck & giblets from the inner cavity.
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5
Pat dry with paper towels.
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6
Season with salt, pepper & garlic powder if desired.
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7
Prepare stuffing/ using oven toasted chunks of ur favourite bread (I use italian) break into chunks.
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8
Combine bread, onion, butter, grated orange peel, & orange juice (I also add a generous amount of sage, cuz I like traditional taste of stuffing); mix together well
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9
Stuff duck with mixture, packing lightly.
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10
With skewers or poultry pins fasten neck skin to back & close body opening over the stuffing lacing togetger tightly with cotton butchers twine
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11
Place duck breast side up in a shallow roasting pan fitted with a rack.
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12
No basting is necessary
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13
Roast for 2& 3/4 to 3 hours or until a thermometer inserted into breast reads about 150 F (thats for a still rosey medium rare) internal temperature of 180 F would be well, inserted into the thigh
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14
Remove duck from oven & allow the meat to REST BEFORE CARVING, for at least 20 minutes allowing the juices to circulate through the meat.
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15
If u carve right away all the juices will run out...
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16
Put duck on a serving platter & pour some of the orange sauce over it
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17
Halve the duck lengthwise & crosswise using kitchen shears & a sharp knife.
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18
Garnish with orange half cartwheels.
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19
Serve with the rest of the orange sauce.
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20
Directions for orange sauce
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21
Combine brown sugar, corn starch & salt in saucepan.
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22
Stir in grated orange peel, OJ & water.
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23
Cook over low heat, stirring constantly, until thickened & transparent about 10 minutes.
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24
Makes 3 cups
