2
Place the duck on a sturdy cutting board and score the breast skin in a criss-cross pattern using a sharp knife. This allows the duck fat to drain, ensuring crispy skin.
3
Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Generously sprinkle with salt and place in the refrigerator uncovered for a minimum of an hour.
4
Rub the duck with the dry spices and place in a roasting pan on a rack. Roast for 15 minutes in a 425-degree oven, and then turn the temperature to 350 degrees and cook until desired doneness.
cranberry Bourbon sour
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