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Pre-heat your oven to 180 degrees Celsius.
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Rise the outside and the cavity of the duck.
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Use kitchen paper to pat the duck dry inside and out.
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Place your garlic, red onion and rosemary in the cavity (make sure there is still some space for the air to get through).
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Rub a good pinch of salt and pepper all over the duck.
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Use a small knife to prick some holes in the skin.
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Place the duck on the bars in a roasting tray breast side down, then roast for 30 minutes.
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Turn the duck breast side up then put back in the oven on 200 degrees Celsius for another 50-60 minutes.
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Take the duck out of the oven, lightly cover with foil and leave to rest for 20-30 minutes.
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After that you can carve the duck and serve, or your can pull it apart with a couple of forks and eat it as is, or use the pulled meat for sandwiches, soups, stews, stir fries, pizza toppings etc.