Roast Duck with Rice Stuffing

Combine the chopped sage, crushed garlic, orange juice, orange zest, olive oil, salt, and black pepper. For the alternate marinade, use mayonnaise in place of the olive oil, orange juice, and zest and use a little less salt.

Rub the marinade all over the duck, including inside the cavity.

Cover and marinate the duck for 8 hours or overnight.

When ready to roast, preheat the oven to 400°F.

Cook the white rice until partially cooked but not completely tender.

Peel and shred the carrot.

Mix the partially cooked rice and shredded carrot, seasoning with salt and black pepper. Add sautéed mushrooms if desired.

Stuff the duck cavity with the rice mixture.

Place the stuffed duck in a deep baking pan and add a little water to the bottom of the pan.

Cover the pan tightly with foil.

Roast for about 2 1/2 hours, or until the duck is cooked through and tender.

Remove the foil near the end of cooking and allow the duck to brown before serving.