Completely defrosted Duck in the refrigerator for a couple of days.
Remove the giblets from inside the duck. Rinse duck and parts.
Pat dry.
Trim excess fat and skin from the duck.
Use butcher’s twine to tie the drumsticks together.
Prick duck skin all over with the tip of a sharp paring knife, making sure not to penetrate the meat.
Grate one orange and rub it all over the bird, squeeze the juice on top and place it inside the duck’s cavity with about 5-6 garlic cloves.
Season your bird Generously inside and out with salt, pepper, paprika, garlic powder, and dry parsley. Salt and pepper according to taste.
Add one cup of wine to the bottom of your baking dish.
Preheat oven to 375F. Place bird breast side up and roast for 1 hour. Carefully using tongs or turkey lifters, remove the bird to a plate.
Add sliced potatoes, bell or salad peppers, and mushrooms. Flip the bird over and place it on top of the potatoes. Baste it with juices from the bottom of the pan.
Dust your bird a bit of salt/pepper and dry parsley.
Continue roasting at 375F for 30 minutes.
Take your bird out, remove it to a plate.
Flip the potatoes, mushrooms, and peppers to the other side.
Place the bird on top breast side up.
Baste it with juices from the bottom of the pan.
During the last 30 minutes of baking, you may want to cover with foil parts that easily get burned.
Continue roasting at 375F for about 30 minutes or until the internal temperature should be 170°F at the thickest part of the leg and thigh joint.
Careful not to overcook.
Remove duck from the oven.
Transfer duck to a cutting board and let stand 15 minutes.
Remove the orange from the cavity and throw it away.
Carve the duck and serve!
Notes
* During the last 30 minutes of baking, you may want to cover with foil parts that easily get burned as you can see in the photo.
1 – 5 pound Duck serves about 3 to 4 people, there is not much meat in a duck.
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