Port, Shallot And Orange Roasted Duck

• 1 None oven-ready duckling (5 lbs)
• 1 tbsp salt
• 2 None oranges, thickly sliced
• 12 oz shallots, peeled
• 1 tsp whole cloves
• 2 None cinnamon sticks, broken into thin pieces
• 3 tbsp honey
• 4 tbsp port
• None None Parsley, to garnish

1. Preheat the oven to 200u0b0F. Wash the duck thoroughly inside and out; pat dry with paper towels
2. Weigh the duck to calculate the cooking time (30-35 mins per 1lb). Place duck on a wire rack in large, deep roasting pan. Pour 2 kettles of boiling water all over the duck. Rub skin all over with salt. Using a skewer or sharp knife, pierce either side of the breast twice between the thigh.
3. Drain the roasting pan. Return the duck on wire rack to the roasting pan. Roast for required time. Toss the oranges, shallots, cloves and cinnamon sticks in a large bowl.
4. Forty-five mins before the end of cooking, remove rack; drain off some of the fat. Add oranges, shallots, cloves and cinnamon to pan around duck; toss in the juices. Heat the honey and port in a small pan. Pour over the duck. Return to the oven for final 45 mins.
5. Serve the duck with the oranges and shallots arranged around. Garnish with parsley.

duckling, salt, oranges, shallots, cloves, cinnamon sticks, honey, port, parsley

Taken from recipes-plus.com/api/v2.0/recipes/28936 (may not work)