1 5-pound mallard duck, defrosted, washed, and drained
1/2 cup Burgundy wine (for fresh game)
1/2 teaspoon poultry seasoning
1 teaspoon crushed sage
1 teaspoon salt
2 oranges, quartered
2 carrots, washed and cut in 2-inch chunks
2 stalks celery, washed and cut in 2-inch chunks
1 pound butter or margarine
If duck is fresh, soak it overnight in salt water and Burgundy wine in refrigerator to take away wild taste. If using a frozen duck, defrost, wash, and drain.
Mix together poultry seasoning, sage, salt, and pepper, and rub cavity, breast, and wings. Melt butter or margarine and rub inside and outside. Place carrots, oranges, and celery in cavity.
Place on rack in roasting pan and roast at 350 degrees for 3 hours. Legs will pull apart or meat thermometer will register 180 degrees in the breast meat. Pull out of oven and remove vegetables and orange from cavity.
Remove juices from the roast; return 1 cup to the roasting pan to deglaze and reduce. Reserve the remaining juices, skimming fat. Pour reduction over duck. Serve with dried cherry stuffing.
Yield: 2-4 servings
Source: Claude Estep