Roasting Duck Recipe

Ingredients:

- 1 whole duck (approx. 4-5 lbs)

- 1 tbsp salt

- 2 tsp black pepper

- 1 tsp garlic powder

- 1 tsp onion powder

- 1/2 tsp dried thyme

- 1/2 tsp dried rosemary

- 1/2 tsp paprika

- 1 onion

- 2 carrots

- 2 celery stalks

- 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Remove the giblets and neck from the duck's cavity and discard them.

3. Rinse the duck inside and out with cold water and pat dry with paper towels.

4. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika. Rub the mixture all over the duck.

5. Cut the onion, carrots, and celery into large chunks and place them in the bottom of a roasting pan.

6. Place the duck on top of the vegetables, breast side up.

7. Pour chicken broth into the roasting pan.

8. Cover the roasting pan with foil and roast the duck for 2 hours.

9. After 2 hours, remove the foil and baste the duck with the juices from the bottom of the pan.

10. Roast the duck for another 30 minutes, or until the skin is crispy and browned.

11. Remove the duck from the oven and let it rest for 10-15 minutes before carving.

Nutrition:

One serving (approx. 4 oz) of roasted duck contains:

- Calories: 250

- Protein: 28g

- Fat: 14g

- Carbohydrates: 0g

- Fiber: 0g

- Sodium: 450mg

- Cholesterol: 120mg

Tips:

- To make the duck even crispier, you can flip it over and broil it for the last 5-10 minutes of cooking.

- Save the duck fat that accumulates in the roasting pan and use it for cooking or baking.

- Serve the roasted duck with your favorite sides, such as roasted vegetables or mashed potatoes.

- For a sweeter flavor, you can add honey or orange juice to the chicken broth before pouring it into the roasting pan.

- Don't forget to let the duck rest before carving. This allows the juices to redistribute and helps keep the meat moist.