- 1 duck, about 4 pounds, cleaned
- 1 cup dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
- 1 tablespoon finely minced onion
- 1 teaspoon finely minced garlic
- Two and one-half teaspoons salt
- Duck giblets
- 1 tablespoon butter, melted
- One-half teaspoon ground nutmeg
- One-fourth teaspoon freshly ground black pepper
- 1 (11-ounce) can water-packed chestnuts
- Wash the duck and dry with paper towels. Combine the next 5 ingredients with 1 teaspoon of the salt. Pour the mixture over the duck. Marinate for 8 hours in the refrigerator.
- Preheat the oven to 325 degrees. Wash the giblets and chop coarsely. Add the next 3 ingredients and the remaining salt. Chop the chestnuts and add. Mix well and spoon into the body and neck cavities of the duck.
- Close the openings with skewers and lace tightly with string. Place the duck on a rack in a shallow baking pan large enough to hold the duck. Bake for at least 2 hours; cook for two and one-half hours for a crisp skin. Remove from the oven and let stand for about 10 minutes. Carve and serve.
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