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Bourbon-Roasted Duck

15 MIN
 1 HR 45 MIN




1 whole duck (about 5 lb)
1/4 tsp each salt and fresh ground pepper
3 small lemons
2 clementines
6 cloves garlic
1 cup Longo’s Unsalted Butter, at room temperature
3/4 cup bourbon




SPRINKLE inside of duck cavity with salt and pepper.

ROLL lemons and clementines firmly on cutting board and pierce skins about 10 times with a fork. Stuff duck cavity with lemons, clementines and garlic.

PLACE duck, breast side up, in roasting pan and spread with butter. Pour bourbon into the pan.

ROAST in preheated 300°F oven, basting often, for about 1 hour and 45 minutes or until thermometer reaches 160°F when tested. Remove from oven and cover loosely with foil. Let stand 20 minutes before carving.