Roasted Duck with Roasted Fruit Compote

Ingredients

• 2  anjou pears cut into (1-inch) pieces
• 0.5 cup carrots coarsely chopped
• 0.5 cup celery coarsely chopped
• 1 cup cherries pitted
• 0.7 cup cooking wine dry red
• 2 tablespoons cooking wine dry white
• 4 pound dressed domestic duck frozen thawed
• 1.5 teaspoons rosemary fresh chopped
• 1  garlic clove minced
• 0.5 teaspoon kosher salt divided
• 1 small onion quartered
• 1  cranberry-orange relish halved seeded
• 1  peaches cut into (1-inch) pieces
• 2  golden delicious apples cut into (1-inch) pieces
• 0.3 teaspoon pepper white divided freshly ground

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 37
2. To prepare duck, rinse duck under cold water; pat dry.
3. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity.
4. 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.
5. Place duck on the rack of a broiler pan or roasting pan coated with cooking spray.
6. Place rack in pan. Rub cut sides of orange halves over duck; pierce skin over breast several times with a fork.
7. Bake at 375 for 1 hour and 45 minutes or until a thermometer registers 180, basting every 30 minutes with red wine.
8. Let stand 10 minutes. Discard skin; sprinkle duck with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover; keep warm.
9. Drain pan drippings.
10. Increase oven temperature to 47
11. To prepare compote, combine cherries and next 4 ingredients (through apple) in bottom of roasting pan coated with cooking spray, tossing gently.
12. Bake at 475 for 25 minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 minutes.
13. Serve with duck.