Roast Duckling Vermouth (1965)

• 1 5-6 lb roasting duckling
• 3/4 cup California Vermouth (dry or sweet)
• 1 large orange
• 1 clove garlic
• 1/2 tspn salt
• 1/2 tspn paprika
• 1/2 tspn black pepper

Brush outside and cavity of duck with 1/4 cup of Vermouth.  Let stand for several hours. 

Mash garlic clove and blend in paprika, pepper, and salt to make stiff paste. If liquid is needed, add a few drops of Vermouth.  Rub paste over the duck, inside and outside, and prick fatty surface with fork. Place orange inside cavity.

Roast in a very hot oven (500 degrees) for 1/2 hour, draining off fat accumulating in pan. Lower heat to moderate (350 degrees) and continue roasting until tender, about 1 1/2 to 2 hours.  

Baste duckling with remaining 1/2 cup of Vermouth until 1/2 hour before done. Discard orange from cavity and serve.  Serves 3 to 4.  

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Bernice T. Glenn of the Wine Advisory Board.)