Whole Roast Duck

Remove duck from packaging, rinse and pat dry.  Cover bird with a mixture of brown sugar, salt, oregano, thyme and rosemary.  Put it in a ziploc bag, refrigerate for 5 days.  Remove from bag, rinse and pat dry.

Preheat oven to 400 degrees

Stuff the duck with herbs, sliced onion and sliced apples or sliced oranges.  Put duck, uncovered, in roasting pan and bake for 30 minutes.  Then drop the heat to 250 degrees and roast for another 50-60 minutes or until internal temperature reaches 162-165 degrees.