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1
Heat oven to 500 degrees.
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2
In a large bowl, toss onions with melted butter.
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3
Season duck inside and out with salt and pepper.
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4
Place rosemary sprigs inside duck's cavity and then tightly pack with buttered onion mixture.
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5
Place duck in medium-size roasting pan, and roast for 10 minutes.
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6
Reduce oven temperature to 300 degrees and cover pan loosely with foil.
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7
Roast for about 4 1/2 hours, draining fat every hour.
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8
Remove pan from oven and carefully discard as much fat as possible with a ladle.
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9
Add orange juice, sherry and soy sauce.
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10
Return pan to oven and roast uncovered for 30 minutes.
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11
Transfer duck to a platter and let cool slightly.
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12
Pour pan juices (about 4 cups) into a saucepan, discarding any pieces of skin.
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13
Skim off fat and bring to a boil over medium-high heat.
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14
Add carrots and reduce to 1 1/2 cups, strain and keep on the side.
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15
In same pan, saute mushrooms with 2 tablespoons butter until brown.
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16
Add red peppers and briefly saute, then add reduced sauce.
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17
Season to taste with salt and pepper.
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18
Keep warm over low heat.
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19
Remove onions and rosemary from duck's cavity.
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20
Remove meat from bones.
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21
Place skin from duck breasts onto cookie sheet and bake at 400 degrees until skin starts to foam, about 5 to 10 minutes.
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22
Lower oven temperature to 200 degrees and place meat in oven to keep warm until serving.
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23
Cover bottoms of individual plates with sauce and top with either pasta, shoestring fries, hash browns or unsalted potato chips.
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24
Place a generous amount of duck meat on top, then garnish with crispy skin, vegetables and chives.
