|COURSE||PREP TIME||COOK TIME||SERVES|
1 HR 45 MIN
1 whole duck (about 5 lb)
1/4 tsp each salt and fresh ground pepper
3 small lemons
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.