Ingredients
2 kg duck
6 tbsp olive oil
2 cups dry sherry
3 tsp dried oregano
3 tsp dried rosemary
3 tsp dried basil
1 tsp SIDS CRAZY SALT
Directions
Thaw duck in refrigerator until partially thawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping and stab the duck 15-20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
In a large mixing bowl, mix 1 cup sherry and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl and refrigerate until duck is completely thawed (best overnight).
Preheat oven to 190oC.
Remove duck from marinade and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil, oregano, SIDS CRAZY SALT, rosemary and basil. Pour remaining 1 cup sherry into bottom of roasting pan and place duck in pan.
Roast for about 30 minutes per 250 g (cooking times may vary.) Baste every 30-45 minutes.
