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                                                                  Roasting the fruit for the compote creates deep, rich flavor that complements the succulent duck. We call for frozen duck here because it's more widely available. If you can find fresh duck, the dish will taste even better. Prick the skin with a fork to help release fat during cooking. Serve with a simple tossed salad. -Recipe by Dana Landry

                                                                  Ingredients
                                                                  • Yes No 1 4 lb frozen domestic duck
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/2 cup coarsely chopped celery
                                                                  • Yes No 1/2 cup coarsely chopped carrot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 orange
                                                                  • Yes No 2/3 cup dry red wine
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1 1 inch peach
                                                                  • Yes No 2 1 inch anjou pears
                                                                  • Yes No 2 1 inch golden delicious apple
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Preheat oven to 375°.
                                                                  • To prepare duck, rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place celery, carrot, onion, and garlic in cavity; tie ends of legs together with string. Lift wing tips up and over back; tuck under duck. Place duck on the rack of a broiler pan or roasting pan coated with cooking spray. Place rack in pan. Rub cut sides of orange halves over duck; pierce skin over breast several times with a fork. Bake at 375° for 1 hour and 45 minutes or until a thermometer registers 180°, basting every 30 minutes with red wine. Let stand 10 minutes. Discard skin; sprinkle duck with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover; keep warm. Drain pan drippings.
                                                                  • Increase oven temperature to 475°.
                                                                  • To prepare compote, combine cherries and next 4 ingredients (through apple) in bottom of roasting pan coated with cooking spray, tossing gently. Bake at 475° for 25 minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 minutes. Serve with duck.
                                                                  Yields: 4servings (serving size: 4 ounces duck and about 3/4 cup fruit sauce)
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                                                                    rinse
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                                                                    pat
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                                                                    rub
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                                                                    bake
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                                                                    cover
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                                                                    drain
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                                                                    combine
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                                                                    serve
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