Ducks have a distinctive earthy flavor and dark, moist meat. Unlike their wild cousins, farm-raised ducks from Hy-Vee each contain a thick layer of fat under the skin, which makes the meat incredibly succulent. Prick the skin before roasting to allow the fat to escape.

Pomegranate-Glazed Duck with Cherry-Pear Chutney

Rinse duckling body cavity; pat dry. Skewer neck skin to back; tie legs to tail with 100-percent-cotton kitchen string. Place duckling, breast-side up, on rack in shallow roasting pan. Prick skin generously. Season outside and inside of duckling with salt and pepper. Stuff orange quarters, garlic and celery into cavity of duck.

Roast duck, uncovered, for 1 1/2 to 2 hours or until the internal temperature of the innermost part of the thigh, the wing and thickest part of the breast is 175 degrees and drumsticks move easily in their sockets. Juices might still appear pink.

Meanwhile for glaze, in a large saucepan bring pomegranate juice and sugar to boiling. Cook, uncovered, over medium heat about 20 minutes or until reduced to 1/2 cup, stirring frequently. Remove from heat. Stir in chopped thyme.

Brush glaze over duck several times during the last 30 minutes of roasting. Remove from oven; cover with foil and let stand for 15 minutes.

Place orange slices on platter; arrange duck on top and sprinkle with pomegranate seeds and fresh thyme. Serve duck with Cherry-Pear Chutney, optional.