Whole roast duck. Cut slits all over the skin of the duck. Season with salt, pepper, herbs of your choosing. Stuff the bird with onions and herbs. Roast breast down first until starting to turn golden. Flip breast side up, toss potatoes and persimmons in the rendered duck fat and continue cooking all of this in the roasting pan together until duck skin is crispy and thermometer reads it's eating time! Potatoes and persimmon should also be ready to eat at the same time.