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 aprox 15 min. at 450 then reduce heat to 350 and finish in oven for another 45 min. until the breast meat is med. rare to med.

Let sit at least 10 min. before serving.