Whole Roasted Duck with Raspberry & Orange Sauce

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

Preparation:
Preheat oven to 375 degrees F
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Raspberry Port Sauce
2 tablespoons unsalted butter
1 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

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

Recipe by Cheryl Paff, AttheFarmersMarket.com

Fruits
Main Course
Meat