Roast Duck Ala Babychops

• 1 duck
• 2 teaspoons thyme
• 2 teaspoons sage
• 1 teaspoon allspice
• 1 teaspoon kosher salt
• 1 cup butter

1. Preheat oven to 210.
2. Soften butter then blend in spices and return to fridge until firm.
3. You can go the lazy route & substitute 2 tbsp McCormick's French Roasting Rub for the spices if you like - an equally enticing blend.
4. Remove & set aside orange sauce packet (comes in duck cavity), you'll use this later.
5. Pat duck dry & place breast up in roasting pan.
6. Slather duck with butter mixture & pop in the oven.
7. Roast until juices from thigh joint run clear.
8. This will take a while.
9. Baste with juices from bottom of pan when you think about it.
10. The aroma will fill your home & drive everyone crazy ~ it's the longest 4 or 5 hours you'll ever endure as this smells SO GOOD --
11. The cool thing about the butter paste is that it will not melt off your duck as regular pats of butter would.
12. If you'd like a little extra flavor heat the orange sauce packet in some boiling water & use as a dipping sauce.
13. If there's any duck left (I seriously doubt this) you can add to a nice salad next day for lunch.

duck, thyme, sage, allspice, kosher salt, butter

Taken from www.food.com/recipe/roast-duck-ala-babychops-299712 (may not work)