Roast Duck with Lavender Citrus Spice

I roast duck again but this time I can't find Pekin's Long Island's duck at my local market.So I just buy the regular duck that breeds in Pennsylvania.There is a big different between both type of duck.This regular duck is more skinny than Pekin duck. Beside the physical appearance different ,this regular type of duck is not as moist as Pekin duck which I roast while ago.Check out my crispy-roast-duck here!! This time I didn't soak the duck in a bucket of ice cold water ! Instead I rub with Lavender Citrus Spices herbs.This spices flavor is quite interesting..Here I would like to share this simple recipe with you..
Ingredients:



1 duck,about 4-5 pounds,thawed

2 orange,cut halves for stuffing

4 tbsp lavender citrus spices

2 tbsp sea salt

some maltose for brushing*optional*

Method:

1:Remove plastic bag cover thawed duck,then remove and discard excess fat from body cavity and neck. Prick skin all over very thoroughly with a fork on both sides (25 to 30 pricks for each duck or as many times as you can to make the skin crispy).

2:Rub lavender spices and salt all over the duck.Then stuff the cut oranges into the cavity.Lay duck breast side facing down in baking tray over alumium foil in fridge for 3 hours or longer.

3:Preheat oven at 375 F.Use bake setting to bake the duck for 45 -50 minutes ,then turn breast facing upward for another 45 minutes or until lightly brown.

4::Remove duck from oven brush with maltose all over the skin, let it sit for 10-15 minutes before carving.Serve warm as main course or appetizer.

The spice I used for rubbing
The lavender spice