Sage and Rose-Hip Roasted Duck

The ducks we bagged when I was growing up were wild ducks; some were puddle ducks, others were diving ducks that varied in size. Their flavor depends on where the duck had been feeding. Shallow-water ducks that feed on local grains tend to be succulent, while diving ducks that eat fish can taste, well, fishy. We’ve found that an overnight soak in brine benefits any duck, wild or domestic. This simple recipe yields a duck with supercrisp skin and juicy meat. The sage and rose-hip sauce is ta