1. Pre-heat oven to 190c
2. Prepare Duck wash and pat dry with paper towel.
3. Fold wings under the duck (refer to video) or trim to 2nd joint; add aromatic herbs to the Duck cavity and truss legs with kitchen string.
4. Place Duck onto the roasting rack and into the roasting tray season with salt and pepper to taste.
5. Roast Duck for 40 minutes per kg. Remove when juices run clear. Set aside to rest.

To Prepare Salad

1. Whilst duck is resting toss together the salad leaves, feta cheese, white radishes, nashi and pomegranate seeds in a large bowl.
2. In a small saucepan combine the grapes, balsamic vinegar and lemon oil heat over a low heat 4 minutes. Remove and cool. Pour over the salad just prior to serving.
3. Pour the duck fat into a glass jug and allow to cool.
4. Pour the pan juices into a small frying pan, stir in the stock, red wine and vincotto heat over a low heat and simmer stirring until sauce is reduce and syrupy.

To serve:

1. Portion duck into legs and breast, slicing remaining duck meat.
2. Arrange Roast duck onto serving plates with a little salad and roasted rosemary potatoes drizzle with red wine jus.