Erica S. Kim
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Roasted Herb Duck

Picture
1 duck (4-5lbs.)
½ tsp. salt
½ tsp. white pepper
1 tsp. herbes de provence
½ tsp. onion powder

Preheat oven to 425 degrees.

Clean and de-gut duck.  Dry completely.  Truss the duck with about 3 and half feet of cooking string.  Take a sharp fork and poke holes all over the duck.  Sprinkle with salt, white pepper, onion powder and herbes de provence.  Place the duck on a rack over a bath of water in a roasting pan.  Make sure there is about an inch of water.  
Roast the duck for about an hour for medium rare and add 10 more minutes for a pink medium.


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