Roasted Duck With Roasted Fruit Compote

• Duck:
• 1 (4-pound) frozen dressed domestic duck, thawed
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground white pepper, divided
• 1/2 cup coarsely chopped celery
• 1/2 cup coarsely chopped carrot
• 1 small onion, quartered
• 1 garlic clove, minced
• Cooking spray
• 1 orange, halved and seeded
• 2/3 cup dry red wine
• Compote:
• 1 cup pitted cherries
• 1 1/2 teaspoons chopped fresh rosemary
• 1 peach, cut into (1-inch) pieces
• 2 Bartlett or Anjou pears, cut into (1-inch) pieces
• 2 Golden Delicious apples, cut into (1-inch) pieces
• 2 tablespoons dry white wine

1. Preheat oven to 375u0b0.
2. 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 375u0b0 for 1 hour and 45 minutes or until a thermometer registers 180u0b0, 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.
3. Increase oven temperature to 475u0b0.
4. To prepare compote, combine cherries and next 4 ingredients (through apple) in bottom of roasting pan coated with cooking spray, tossing gently. Bake at 475u0b0 for 25 minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 minutes. Serve with duck.

kosher salt, freshly ground white pepper, celery, carrot, onion, garlic, cooking spray, orange, dry red wine, cherries, rosemary, peach, bartlett, golden delicious apples, white wine

Taken from www.myrecipes.com/recipe/roasted-duck-with-roasted-fruit-compote (may not work)