This is a great, yet simple recipe for roasting your Muscovy duck.
Makes 2 servings
1 Muscovy hen
salt and pepper
1/2 red onion
1 orange, or 2 tangerines, each cut in half
Preheat your oven to 400 degrees F.
Wash the duck inside and out under cold running water and remove the gizzards and neck from the cavity. On a clean cutting board, remove the 2nd and 3rd wing joints with a stiff knife. Trim any excess skin and fat from around the cavity opening.
Season the duck inside and out with salt and pepper. Place the half onion and cut citrus inside the cavity.
Place the duck, breast-side down, on a wire rack in a roasting pan. This will prevent the duck from sticking to the pan and keep it elevated above the rendering fat. Place the duck in the oven for 45 minutes.
Turn the duck breast side up and reduce the heat to 300 degrees. Roast for another 30 minutes. Remove from the oven and allow to rest for 10 to 12 minutes before carving.