Ingredients
1 domestic duck (4 to 5 pounds)3 tablespoons sugar2 teaspoons water3/4 teaspoon salt1/4 teaspoon ground cloves1/4 teaspoon pepper
Preparation
Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water.
Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
