|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Sweet vermouth||1⁄2 Cup (8 tbs)|
|Orange||1 , quartered, unpeeled|
Mix the oil and vermouth and brush the duck well with it.
Salt and pepper it, inside and out.
Stick 1-2 cloves into each orange piece and place them in the cavity of the duck.
Tie the bird securely on the spit and roast it about 1 1/2, hours, basting frequently with the oil-vermouth mixture.
Serving size: Complete recipe
Calories 5875 Calories from Fat 4067
% Daily Value*
Total Fat 453 g697%
Saturated Fat 129.2 g646.2%
Trans Fat 0 g
Cholesterol 1814.3 mg604.8%
Sodium 1680.8 mg70%
Total Carbohydrates 20 g6.8%
Dietary Fiber 4.1 g16.3%
Sugars 15.9 g
Protein 396 g792.9%
Vitamin A 47.1% Vitamin C 316.6%
Calcium 19.6% Iron 531.2%
*Based on a 2000 Calorie diet