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Roast Duck with Roasted Fruit Compote

Roast Duck with Roasted Fruit Compote

Our duck recipe is easy but looks like you worked on it all day! You can use this recipe for chicken, if you prefer.

for the duck:
1 (4-pound) duck, thawed
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground white pepper, divided
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
1 small onion, quartered
1 garlic clove, minced
1 orange, cut in half
2/3 cup dry red wine

for the fruit compote:
1 purple plum, pitted and cut into 1” pieces
1 1/2 teaspoons chopped fresh rosemary
1 peach, cut into 1” pieces
2 Bartlett or Anjou pears, cut into (1-inch) pieces
2 Golden Delicious apples, cut into (1-inch) pieces
2 tablespoons dry white wine

Preheat oven to 375 degrees .
Rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place celery, carrot, onion, and garlic in cavity; tie ends of legs together with string. Lift wing tips up and over back; tuck under duck. Place duck on a rack in a roasting pan. Rub cut sides of orange halves over duck; and pierce skin over breast several times with a fork.
Bake for 1 hour and 45 minutes or until a thermometer registers 180 degrees, basting every 30 minutes with red wine. Let stand 10 minutes. Sprinkle duck with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover; keep warm. Drain pan drippings.
Increase oven temperature to 475 degrees.
To prepare compote, combine plum, rosemary, peach pears and apples in bottom of roasting pan tossing gently. Bake at 475 degrees for 25 minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 minutes. Serve with duck.

photo is for illustration purposes only

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