Roasted Duck with Potatoes

Prepraration:

1. Leave the duck to room temperature for about 1 hour. Remove the bag of giblets, which can be used to prepare broth.
    
2. Pat dry the duck with a paper towel, cut off the last 2 wings and prick the skin all over with a toothpick or small knife.
    
3. Finely chop some of the rosemary and mix with 2 tsp salt. Rub the duck well on the outside with the mixture and salt the duck on the inside. Place the shallot, garlic and 3-4 sprigs of rosemary in the cavity.
    
4. Place in a baking tray, breast side down and bake for 40 minutes in a preheated oven at 220°C.
    
5. Take out the dish from the oven, remove the duck and place the coarsely chopped potatoes in the tray. Stir to coat evenly, season with salt and pepper and push the potatoes against the sides of the tray to make room for the duck.
    
6. Return the duck to the pot, breast side up, and roast for another 1 hour, until the meat is falling off the bone and the skin is crispy.