The Dragon's Plum and Citrus Duck



Take one duck, clean 100% and dry outside well, dry birds = crispy skin. Then in bowl cut 1 orange in 4 pieces, cut one yellow lemon in 4 pieces, 3 pieces fresh thyme, 3 pieces fresh rosemary, some black pepper and salt to taste, and 1/4 cup olive oil.

Smash all together in bowl with your hands, mixing up good.

Put everything from the bowl inside of duck as stuffing, and use string to tie it closed by wrapping it around the wings and legs to make 1 big ball o' duck. this way it will all cook at same speed and nothing will burn or dry out.

Line the bottom of a roasting pan with cut potatoes and place the duck on top.

Bake at 450F for 15 minutes to make skin start to get crisp, then turn heat down to 350F and bake for 45 minutes more.

Take out and baste/glaze the skin with plum sauce, then put back in for 45 minutes more (still at 350).

When it's finished take out duck to let it cool before you carve, and add salt to potatoes and cook at 200F for 15 minutes more while the duck cools.

When it's all finished, enjoy.

(The potatoes are the best part... crispy duck fat flavored on the outside, mushy smashed potatoes on the inside.)

oh hell- i thought this was a restaurant review!