1 Lola Duck
1 small onion, halved
Kosher salt and freshly ground pepper
Before roasting, remove the giblets and neck from the cavity of the bird and discard. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and pierce the duck's skin, every 1/2-inch, with a small knife. Season the cavity with salt, marinade and stuff with the onion. Pour the rest of the marinade over the duck, rubbing it to make sure is well coated and marinate for 2 hours in the refrigerator.
Preheat the oven to 400°F degrees. Place the duck breast side up, on rack in a roasting pan. Sprinkle salt and freshly ground pepper over duck and in cavity. Roast duck for 20 minutes, Turn duck and roast, breast side down, 15 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Let the duck rest at room temperature for 10 minutes before pulling. Serve with corn flan and late vintage port sauce.
8 whole black peppercorns, lightly crushed
2 tablespoons fresh orange juice
2 large garlic cloves, crushed and peeled
1/4 teaspoon coriander seeds, lightly crushed
1/4 teaspoon dry oregano, lightly crushed
Combine all ingredients together