Louisiana Roast Duck

Oven

Pre-heat to 230°C.

Duck (around 2 kg)
Black pepper (¾ tsp ground)
Salt (¾ tsp)
Tyme (½ tsp dried)
Cayenne (¼ tsp)

Mix seasonings and rub inside duck.

Lard (2 tbp)
Salt (1¼ tsp)
Black pepper (1 tsp ground)
Cayenne (½ tsp)

Melt lard in small dish.
Add spice and stir well.
Brush over the duck.
Place duck on rack in oven over roasting pan, breast down.
Roast for 20 minutes then turn breast side up.

Black pepper (¾ tsp ground)
Cayenne (¼ tsp)

Sprinkle over duck.
Return to oven for 1½ hours.
Baste frequently with drippings from roasting pan.
Remove duck and allow to rest for 15 minutes.
Pour off the fat from the roasting pan.

Chicken stock (200ml)

Add to roasting pan.
Place on high heat and reduce by half.
Serve as a sauce to accompany the duck.