- 3 oranges
- 2 lemons
- 3 tablespoons coarsely-cracked black pepper
- 2 tablespoons salt
- 1 4 to 5 pound duck
- Preheat oven to 350 degrees F. Zest oranges and lemons and chop zest finely. Squeeze juice from oranges and lemons. In a small bowl combine zest, juice, pepper and salt. Rub duck, inside and out, with all of the citrus-pepper mixture. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. Let rest, loosely covered with foil, 10 minutes before carving.