So this is my family recipe for Roast Duck. Very simply, this is the best, most delicious,  succulent piece of bird you can eat.  My father makes it for all major and minor holidays and for no reason at all.

Ingredients

• 4 lb Duckling
• 16 oz can of whole cranberries
• a little salt

Clean the duck

So my duck came with the head, neck, feet and little nails.  Chop them all off.  You can use kitchen shears, a knife or your very powerful ninjitsu technique.  Remove the fat from inside the duck cavity.

Salt the poor bird inside and out.   Make incisions on the skin and rub cranberries on top and inside the bird.

Put about a tablespoon of cranberries on a roasting pan where your bird is meant to rest. Place the bird on top of cranberries.

Preheat the oven to 350 degrees. Put the duck in the oven for about 2 hours until the duck is fully cooked. Discard the fat.

Cut the duck and serve.