Roast Duck

duck
3-4 citrus fruits, such as Meyer lemons or oranges
rosemary
sea salt

Preheat the oven to 375. Spray a 9x13 pan with nonstick spray, place a metal rack (roasting rack, toaster oven rack on top of its broiler pan, or small cooling rack- the goal is to lift the duck out of the duck fat that accumulates during the roasting) in the pan, and spray well with Pam. Empty the innards out of the duck and save for stock.

Cut the rinds off the fruit and cut in halves or thirds. Sprinkle with dried rosemary. Breast up, stuff the cavity with the fruit. If you are using fresh rosemary rather than dried, stuff the sprigs of rosemary in with the fruit rather than chopping and sprinkling on the fruit.

Cut slits in the skin of the breasts to allow the fat to drain and the skin to get crispy. Be careful not to slice into the meat. Spread a generous amount of salt on the skin. Roast in the oven for about an hour, or until the skin is browning and getting crispy. Turn the oven off until ready to carve, leaving the duck in the oven after pouring off the fat, and use the duck fat to fry up potatoes or veggies. Don't cover the duck as that will soften the skin.

One duck has two breasts and two drumsticks- 2 large servings or 4 small servings. They have much less meat than chickens. Serve the breasts with the skin on.