Roasted Duck

• 1 Duck (about 6lbs)
• 1 Onion
• 1 Orange
• 1 dash Freshly Ground Peppercorn
• 1 dash Salt
• 1 dash Parsley or Fresh Parsley Clove

1. Preparation: -Make sure duck is fully thawed.
2. -Clean out Giblets.
3. -Trim loose skin around neck of duck.
4. -Trim excess fat around main cavity.
5. -Rinse whole duck under cold water.
6. -Pierce JUST the skin of the duck, do not pierce the meat.
7. (This helps with the skin getting crispy)
8. Quarter the onion and orange, then stuff the duck.
9. Season duck with freshly ground peppercorn, and salt.
10. Put the duck directly on your grill, or on a baking sheet if you're using the oven.
11. After 2 1/2 hours, sprinkle parsley on top of duck, and increase heat to 375 (this will help crisp the skin and also add color to the duck.)
12. After 30 minutes at 375, remove the duck and cover with a foil tent, and let stand for about 15 minutes.

onion, orange, freshly ground peppercorn, salt, parsley

Taken from cookpad.com/us/recipes/355347-roasted-duck (may not work)