Citrus Herb Duck

I found out that my husband loves duck on our honeymoon. So for his birthday, I make this for him every year.

• Ready In: 4 hrs 30 mins
• Yields: 1 duck

Ingredients

• Marinade

• 1 (750 ml) bottle  goya mojo criollo  marinade
• 1  orange, diced and zested
• 1  lemon, diced and zested
• 1  lime, diced and zested
• 1⁄2 cup red wine
• 1 (20 ounce) can  crushed pineapple in juice
• 1⁄2 teaspoon ginger paste
• 1⁄2 cup fresh cilantro, shredded
•  water to cover duck (overnight only)

• Rub

• 2  oranges, zest
• 1  lemon zest
• 1  lime zest
• 1 1⁄2 tablespoons coarse black pepper
• 2  teaspoons sea salt
• 1⁄2 teaspoon ginger paste
• 1⁄8 cup fresh cilantro, shredded
• 1  whole duck

Directions

1. Make two batches of marinade. One is for marinating, the other will be used to stuff the duck and for basting.
2. Remove the inner parts of the duck (neck, liver, gizzard, heart, etc).
3. Pluck any visible feathers.
4. Add all marinade ingredients to a two gallon ziplock bag, seal, and shake to mix well.
5. Add duck and any inner parts (not everyone likes/ wants innards) to ziplock bag.
6. Marinate for as close to 24 hours as possible.
7. Take the duck out of the marinade and stuff with the available fruit from the bag.
8. Place the duck on a roasting rack inside of a roasting pan.
9. Add the fruit from the basting marinade to the inside of the duck if there is room.
10. Rub all sides of the duck with the rub mix.
11. Place the duck inside a 350 degree oven, breast side down.
12. Cover the duck with approximately 1/2 cup of marinade every 20 minutes.
13. After the first hour, flip the duck to breast side up. Poke holes to let the fat drain.
14. Cook until the duck reaches 165 degrees using a meat thermometer.