Muscovy Roast Duck
1 3-4 pound Muscovy duck
Sprinkle of sea salt
Freshly ground pepper
1 teaspoon coconut oil
2-3 chopped carrots
1/2 bay leaf
1/2 teaspoon thyme
1 clove garlic, crushed
1/3 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter
Preheat oven to 475 degrees. Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck.
Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil. I found, I needed to add a little of chicken broth to the pan. Arrange the duck breast-side up in a roasting pan.
Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done. We like the duck well done 😉
Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
Add the rest of the broth and drippings from the duck and cook, stirring, about five minutes.
Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.
Served with wild rice, or some nice red baby potatoes. So easy! And it really does taste like roast beef!