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Holiday Roast Duck


2 each Ducks, 4-5 pounds, excess fat removed
salt
lemon juice, fresh
black pepper, freshly ground
3 each red onions, sliced
3 each carrots, sliced
1 each orange, halved

Preheat oven to 425 degrees F. Pat ducks dry. Trim wing tips. Rub cavities with salt and lemon juice. Stuff each with orange half and 1/3 of red onion pieces. Pierce skin with fork. Truss ducks to hold shape, season with salt and pepper. Arrange ducks breast side up in large roasting pan, surround with sliced onions and carrots. Roast 15 minutes. Reduce oven temperature to 350 degrees. Turn ducks on one side and roast 20 minutes, removing fat from pan occasionally. Turn ducks on second side and roast 20 minutes removing fat from pan occasionally. Arrange breast side up in pan, brush ducks with orange sauce generously. Cook until duck juices run clear when ducks are pierced in thick part of thighs about 25 minutes. For crisper skin, preheat broiler. Broil ducks until crisp. Watch them carefully. Transfer to platter and let stand 10 minutes.

Present ducks on bed of herbed rice with carrots from roasting pan if desired. (discard onions) When ducks are carved, serve with orange sauce.

Serves 4.




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