1 whole Long Island duck, eviscerated, rinsed and patted dry
1 1/2 cups Asian Tapenade
2 pounds small red potatoes, rinsed thoroughly, patted dry, halved
Kosher salt and freshly ground black pepper
Preheat an oven to 525 degrees and place thick bottomed roasting pan in the oven. Season duck with kosher salt and freshly ground black pepper and rub1 cup Asian Tapenade on inside and outside of duck. Meanwhile, in a large bowl, toss potatoes with remaining 1/2 cup Asian Tapenade and season with kosher salt and freshly ground black pepper. Add potatoes to preheated roasting pan, there should be a sizzle, and top with duck. Roast until duck is brown, about 20 minutes, rotate pan if necessary; cover duck loosely with foil and turn oven down to 325 degrees and roast an additional 45 minutes. Remove duck to a platter to rest. To serve, spoon potatoes onto platter and top with whole, roasted duck.