Patrick's Alternative Duck Rub

• 14 cup dark raisin, ground up
• 2 tablespoons orange peel, freshly zested
• 1 12 teaspoons seasoning salt

1. I grind up my raisins pretty fine in the food processor by pulsing the blender.
2. If your raisins are so moist that they "ball up" in the food processor, try mincing them finely by hand with a French knife.
3. Blend all rub ingredients.
4. Rub the ducks inside and out with the blend and allow them to sit for a few minutes prior to roasting.
5. Toss any extra rub inside the body cavity of the ducks.
6. TIP: As juices form in the roaster during cooking, add in a stick of butter and baste the bird 2 or 3 times before it gets done.

dark raisin, orange peel, salt

Taken from www.food.com/recipe/patricks-alternative-duck-rub-249233 (may not work)