Roasted Duckling With a Crispy Skin - orange

Method

• Preheat oven to 350.
• Rinse the duck under cold water and pat it dry.
• Remove all excess fat from the cavity and around the neck area.
• Rub the duck all over, inside and out, with the orange.
• Sprinkle the duck with salt and pepper inside and out.
• Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.
• Roast 25-30 minutes per pound (2-2 3/4 hours).
• Baste with pan juices at regular intervals.
• The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.
• Remove the duckling and let rest on a platter 15 minutes before carving.
• Garnish with the remaining thyme sprigs.