Paleo Roasted Duck

Ingredients

5 lb duck
1 tbs coconut oil, melted
1/2 tsp freshly ground black pepper
2 tsp paprika
1/2 tsp garlic powder
1 lemon quartered
3 fresh thyme sprigs
1 small onion, quartered
4 garlic cloves, peeled

Instructions

PREHEAT oven to 375 degrees

Place the duck on a clean chopping board and remove any excess fat from the neck and body cavities.

Rinse the duck thoroughly, inside and out, under a cold running tap and pat dry with a paper towel.

Pierce the skin of the duck all over with a cocktail stick or a thin bladed knife, at 1 inch intervals. (to let the fat drain)

In a bowl, mix the melted oil with pepper, paprika and garlic powder; set aside.

Position the duck on a rack placed in a roasting pan, breast side up.

Stuff the cavity of the bird with the quartered lemons and onions, thyme sprigs and garlic cloves.

Brush the bird with the oil mixture and bake for 1-1/2 to 2 hours, basting the duck every 15 minutes.