Betsy’s No Garlic Orange Duck

By Betsy Vail 11/24/2017

Ingredients:

• 2 yams, sliced (I cut mine like baby carrots, baby carrots could substitute)
• 2 c celery, sliced diagonally
• 1 onion, cut into 16 wedges
• 1 5 – 6 lb. duck
• 1 Tbs salt
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tsp ground pepper
• 1 orange, halved
• 1 Tbs rosemary
• 1 Tbs marjoram
• ½ c sauvignon blanc (or other dry white wine)
• ½ c chicken broth
• ¼ c orange juice concentrate

Directions:

1. Place the sliced yams, 8 onion wedges, and celery in the bottom of a roasting pan.
2. Wash the duck and cavity with cold water, being sure to remove any contents and pinfeathers.  Place the duck in the roasting pan on top of the vegetables, and pat dry with paper towels.
3. In a small mixing bowl, combine the salt, coriander, cumin, and pepper. Massage the spice mixture all over the duck.
4. Add the rosemary and marjoram to the cavity. Place the remaining 8 onion wedges into the cavity.  Cut an orange into halves, quarter each half, then place the quarters in the cavity.
5. In a small mixing bowl, combine the wine, chicken broth, and orange juice concentrate, then pour the mixture in the bottom of the roasting pan.
6. Roast for 30 minutes at 475 F, then reduce heat to 350 F and roast for an additional  60 – 75 minutes. Check the skin occasionally while roasting. If the skin looks adequately roasted and golden brown, but the duck is not fully cooked, add a layer of aluminum foil over the breast to prevent charring.
7. Allow the duck to rest for 15 minutes before carving.
8. The duck is delicious by itself, or it may be glazed with Betsy’s No Garlic Orange Chicken Sauce.
9. Garnish with orange slices and parsley, and enjoy thoroughly! YUM!!!

Yum