Duck with Orange Hazelnut Stuffing

Instructions

1. 1
   Remove the duck from the refrigerator and let it sit for 30 minutes. Pat dry, season inside and out with salt and pepper, and prick the skin.
2. 2
   Preheat oven to 375°F (190°C). In a large skillet, melt butter and olive oil. Sauté onion, celery, and garlic until soft.
3. 3
   Add bread cubes to the skillet; toast for 2 minutes. Stir in orange zest, orange juice, hazelnuts, herbs, salt, and pepper. Add stock and toss until bread is moist. Cool, then stir in beaten egg.
4. 4
   Loosely fill the duck cavity with the stuffing. Truss the legs and secure the opening with toothpicks or kitchen twine. Place any extra stuffing in the pan.
5. 5
   Place duck breast-side up on a rack in a roasting pan. Roast for 1 3/4 to 2 hours, basting every 30 minutes with pan juices and spooning off excess fat.
6. 6
   When the internal temperature reaches 165°F (74°C) and skin is crisp, transfer duck to a board. Rest 15 minutes before carving. Serve with stuffing and garnishes.