- 1 duck (5-6 lbs)
- 1 peeled lemon
- 3 peeled clementines
- 3 tbsp salt
- Preheat oven to 250 F.
- Put a big roasting pan or something else to catch duck fat on the bottom rack.
- Remove giblets from duck and cut off extra neck skin.
- Stuff fruit inside, seal duck shut with toothpicks.
- Poke holes in breast, but not through to cavity.
- Rub duck with salt.
- Bake 6-7 hours on top rack, breast up.
- Remove from oven, cover with foil and wait 15 minutes.
- Carve and serve.