Ingredients

The following ingredients have 8 Servings
  • 1 duck leg (or duckling)
  • salt (to taste)
  • freshly ground Black pepper (to taste)
  • 2 sprigs fresh thyme (or rosemary)
  • 5 fresh Oranges (4 juiced plus 1 orange sliced)
  • 0.333 cup Cognac
  • 0.25 cup butter (melted)
  • 1 carrot

Instruction

  • Preheat oven to 350º F.
  • Rinse duck inside and out, and pat dry with paper towels. Rub duck with salt and pepper. Place one sprig thyme or rosemary in the cavity.
  • In a small bowl, combine oranges juices, Cognac and melted butter, whisking to combine. This will be used for basting.
  • Place carrot and duck in a roasting pan. Place orange slices on top of duck with the remaining sprig of thyme or rosemary.
  • Roast uncovered for 2 hours or until done. Baste with orange juice mixture every 20 minutes. Allow to cool slightly prior to carving.