To roast a muscovy duck properly we like the leg off technique.
Remove leg and thigh from the carcasss and braise separately then return to roasting pan for final cooking.
Preheat oven to 450ºF.
Place carrot, onion slices and celery with a cup of chicken stock in roasting pan...a little white wine is fine as well if you like.
Rub Duck with olive oil. Salt and peppr inside and out. Roast for Approximately 15 minutes. at 450ºF then reduce heat to 350ºF and finish in oven for another 45 minutes until the breast meat is medium rare to medium.
Let sit at least 10 min. before serving.
Grimaud Farms Kitchen