1 large fat duck, goose or chicken
½ lb | 220g prunes
1 lb | 450g potatoes, peeled and washed (optional)
salt and pepper

Wash and soak the prunes overnight and drain.

Wash the duck well, drain and season the inside and outside well with salt and pepper. Brush the surface with lard or cover the top with a large piece of chicken fat. Lay on a baking pan and put the potatoes and prunes with the duck. Roast at high temperature till the duck has taken some colour, reduce the temperature and roast slowly till done.

Serve the duck whole on a dish with the prunes and potatoes around.