1 duck, 4 to 5 lbs.
Salt
Freshly ground pepper
1/2 tsp. thyme
1 lemon
1 sm. onion, peeled

Wash the duck, rub it with lemon, and rub salt and pepper into the skin along with the thyme. Put additional thyme, lemon and onion into cavity. Tie the legs together and twist the wings under the back. Place the duck on a rack in a shallow roasting pan and roast 2 1/2 hours in a preheated oven at 350 degrees.

Remove from the oven, prick the skin thoroughly with a fork, increase the heat to 500 degrees, and return the duck to the oven for another 15 minutes to brown until the fat oozes out. Turn the duck once or twice during this period. Serve with wild rice and glazed carrots. Serves 2.