ROASTED DUCK IN WINE WITH POTATOES, PEPPERS AND MUSHROOMS

Pat dry.
Trim excess fat and skin from the duck.
Use butcher’s twine to tie the drumsticks together.
Prick duck skin all over with the tip of a sharp paring knife, making sure not to penetrate the meat.
Grate one orange and rub it all over the bird, squeeze the juice on top and place it inside the duck’s cavity with about 5-6 garlic cloves.
Season your bird Generously inside and out with salt, pepper, paprika, garlic powder, and dry parsley. Salt and pepper according to taste.

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