Preheat oven to 350.
Rinse the duck under cold water and pat it dry.
Remove all excess fat from the cavity and around the neck area.
Rub the duck all over, inside and out, with the orange.
Sprinkle the duck with salt and pepper inside and out.
Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.
Roast 25-30 minutes per pound (2-2 3/4 hours).
Baste with pan juices at regular intervals.
The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.
Remove the duckling and let rest on a platter 15 minutes before carving.
Garnish with the remaining thyme sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2048.86 Kcal (8578 kJ)
Calories from fat	612.23 Kcal
		% Daily Value*
Total Fat	68.03g	105%
Cholesterol	1190.44mg	397%
Sodium	1224.45mg	51%
Potassium	118.56mg	3%
Total Carbs	7.86g	3%
Sugars	5.9g	24%
Dietary Fiber	1.31g	5%
Protein	329.44g	659%
Vitamin C	57.4mg	96%
Iron	22.7mg	126%
Calcium	139.6mg	14%

Amount Per 100 g
Calories	170.85 Kcal (715 kJ)
Calories from fat	51.05 Kcal
		% Daily Value*
Total Fat	5.67g	105%
Cholesterol	99.27mg	397%
Sodium	102.1mg	51%
Potassium	9.89mg	3%
Total Carbs	0.66g	3%
Sugars	0.49g	24%
Dietary Fiber	0.11g	5%
Protein	27.47g	659%
Vitamin C	4.8mg	96%
Iron	1.9mg	126%
Calcium	11.6mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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