Total Calories: 25
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.
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