Ingredients
- 5 lbs ducklings
- 1 orange
- quartered
- salt and pepper
- to taste
- 1 granny smith apple
- cored and quartered
- 8 large fresh thyme sprigs
Instructions
- Preheat oven to 350.
- Rinse the duck under cold water and pat it dry.
- Remove all excess fat from the cavity and around the neck area.
- Rub the duck all over, inside and out, with the orange.
- Sprinkle the duck with salt and pepper inside and out.
- Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.
- Roast 25-30 minutes per pound (2-2 3/4 hours).
- Baste with pan juices at regular intervals.
- The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.
- Remove the duckling and let rest on a platter 15 minutes before carving.
- Garnish with the remaining thyme sprigs.
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