The duck was brined overnight, seasoned with Chinese 5 spice and coarse salt, loosely 'stuffed' with half a n apple, on 375f for almost 2 hours. It was....delicious.
There was at least half a cup of clear duck fat harvested after roasting......it will be the basis for some delicious hash browns or fried potatoes.
Cheers all, hope your holiday was good.
