Ingredients
1 duckling, or duck, about 4 pounds, thawed

fresh ground black pepper

salt

juice from 4 or 5 fresh oranges

1/3 cup Cognac

1 sprig fresh rosemary
4 to 6 inches long

1/4 cup melted butter

1 small carrot

To cook duck rub salt and pepper on the bird, inside and out. Cut rosemary in half and place in the cavity. Combine the orange juices, melted butter and Cognac in a small bowl. This will be used for basting. Place carrot and duck in a roasting pan lined with aluminum foil and roast uncovered for about 2 hours at 350 degrees. Baste duck frequently (at least every 20 minutes). When done, allow to cool a few minutes then cut into serving pieces. Serve with rice, Italian pasta or polenta. For added flavor, spoon roasting juices over servings.
Mangiare! (Let’s Eat)

Cooking tip:
When cooking duck and other waterfowl, roast uncovered, baste often and allways be sure to add a carrot. This will help to absorb the grease and strong taste.

We cooked duck at Savoia restaurant so here is another duck recipe