Instructions

1. Pre-heat oven to 450F
2. Remove your bird from wrapping, check inside the cavity for the neck & giblets. If it has them, you can save them for stock (I store them in the freezer).
3. Measure out coconut oil and drizzle it over the duck, use your hands to evenly coat it. Next, measure your salt and pepper, then rub down your oiled bird with salt (and pepper, if applicable).
4. Peel onion & dice into 1/2 inch chunks, same with celery. Stuff into the cavity of the bird. Place on the roasting rack over drip pan. Roast at 450F for 25min.
5. In the meantime mince 5 garlic cloves. Then juice 4 ripe clementines- I halve them and use a lemon juicer or just squeeze into a bowl with my hands.
6. Remove seeds from juice, then add in garlic, ginger, coconut aminos & Himalayan salt.
7. After 25 minutes are up, remove the duck from oven.
8. Lower temp to 375F. Drain fat from drip pan {use for veggies}.
9. I had my veggies diced and ready to go. I tossed them in the fat, and spread them out over the sheet pan, they were ready to eat along with the duck!
10. Brush duck with juice aminos mix. Make sure to get in between the wings and thighs and the underside too.
11. Place back in the oven & brush every 20 minutes (just brushing the top thoroughly will do) for an hour or until done .
12. The duck skin will begin to darken, becoming golden, then orange-brown and crisp looking.
13. Each time you insert your brush in the mix give it a little mix to pick up the garlic & move the ginger. Let it settle for a few minutes after removing from oven. In the meantime mince a bunch of Thai basil to serve with it.
14. Cut duck into quarters or shred it, serve over roasted vegetables with basil on top. perfection.