This herbed roasted whole duck with crispy skin is dairy-free and perfect for a weekday meal.
- 1 whole duck
- 1 medium onion, white or yellow, cut in 4 quarters
- 10 cloves garlic
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp dried marjoram
- 2 tbsp salt
- 1 sprig fresh rosemary
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Make the spice rub by mix together onion powder, garlic powder, dried marjoram, salt
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Put the duck on the roasting pan without the rack.
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Stuff the duck cavity with onion, garlic, and rosemary, sprinkle a tsp spice rub.
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Rub whole duck with the spice rub generously.
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Put the other half of onion and 3 cloves of garlic clove around the duck.
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Let it sit for few hour to marinate the duck.
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Preheat oven to 350°F.
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Put the roasting pan lid on, roast the duck covered for 3 hours.
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Check every hour, and basting the duck with its liquid.
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After 3 hours, drain the liquid and the duck fat into heatproof bowl.
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Raise the oven temperature to 400°F, roast the duck uncovered for 10 minutes or until the skin looks crispier.
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Take out the duck from the oven, let it sit for few minutes before carve it.
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