Whole Roasted Duck with Raspberry & Orange Sauce

For the Duck

• 1 five lb whole duck
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1/2 cup melted butter

Raspberry Port Sauce

• 2 tablespoons unsalted butter1 shallot, minced
• 1/4 cup ruby port
• 1/4 cup dry white wine
• 2 tablespoons seedless raspberry preserves
• 1 tablespoon raspberry vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup raspberries

Preheat oven to 375 degrees F

Duck Preparation

1. Rub salt, pepper, and paprika into the skin of the duck.
2. Place in a roasting pan.
3. Roast duck in preheated oven for 1 hour.
4. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes.
5. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Raspberry Port Sauce

1. Melt 1 tablespoon of the butter in a medium saucepan.
2. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes.
3. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes.
4. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth.
5. Add the raspberries and cook, whisking gently to break up the berries.
6. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.