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.
3
Bake for 1 Hour 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.
4
Increase oven temperature to 475 degrees.
For the compote:
5
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.
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.
3
Bake for 1 Hour 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.
4
Increase oven temperature to 475 degrees.
For the compote:
5
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.
