The duck has boiled water poured over the skin to tighten it. The skin is punctured repeatedly to drain fat, without poking the meat.
* orange zest
* half an orange for the cavity
* half an onion for the cavity
* crushed garlic
* heavy thyme
* olive oil
All that rubbed inside and out.
The salad is from Taste of Philly across the street and I must say it's very good.