Spiced Roasted Duck

Serves: 2
Total Calories: 25


1 duck (about 5 pounds)
2 cloves garlic, chopped
2 medium onions, thinly sliced
1 tablespoon chopped fresh rosemary
3 whole cloves
1/2 teaspoon ground cinnamon
1/4 cup dry red wine
2 tablespoons red wine vinegar


1 With a fork, prick the skin all over to allow the fat to escape when cooked. Be careful to prick only the surface of the skin and avoid puncturing the meat.

2 In a medium bowl, mix together the garlic, onions, rosemary, cloves, and cinnamon. Scatter about a third of the mixture in a medium roasting pan. Place the duck in the pan and stuff some of the mixture inside. Pile the remaining mixture on top of the duck. Cover and refrigerate overnight.

3 Place a rack in the center of the oven. Preheat the oven to 325°F. Scrape the marinade ingredients off the duck into the pan. Roast the duck, breast-side down, for 30 minutes.

4 Turn the duck breast-side up and pour on the wine and vinegar. Roast 1 hour, basting every 15 minutes with the liquid in the pan. Raise the oven temperature to 400°F. Roast 30 minutes more, or until the duck is nicely browned and the temperature in the thigh registers 175°F on an instant-read thermometer.

5 Transfer the duck to a cutting board. Cover with foil and let rest 15 minutes. Strain the pan juices and skim the fat with a spoon. Reheat the pan juices if necessary.

6 Cut the duck into serving pieces and serve hot with the juices.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 25
Calories from Fat: 0

This Spiced Roasted Duck recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.