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.
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.
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.
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