Easy
Two or three
servings.Published 1969
Perhaps the easiest of all roasts to prepare is the domestic duck of America. The reason is that the ducks are so fat that they do not require basting. The best way to cook a duck is to start it at a relatively high heat. You do not even need to put the duck on a rack in order to roast it. The only real burden is that the duck or ducks must be turned in the pan as they cook and the fat from the pan must be poured off as it accumulates. And one word of caution: be sure to use pot holder mitts or hot pads in getting the roasting pan in and out of the oven when pouring off the fat. Most ducks in most markets will be frozen when purchased. The best way to defrost them is to place them in the refrigerator overnight. This way the defrosting takes place gradually. Or they may be defrosted at room temperature for about 5 or 6 hours.
Open the cavity of the duck and remove the neck, gizzard, liver, and heart. With the fingers, remove and discard the chunks of fat inside the duck if there are any. Sprinkle both the inside and the outside of the duck with salt and pepper. Put the onion, garlic, parsley, thyme, and bay leaf inside the duck. Lay the duck on its side in an open roasting pan—by “open” is meant a pan whose sides are only two or three inches deep with enough room for heat to circulate around the duck.
Scatter the neck, the gizzard, and the heart around the duck. You may add the liver or not as desired. Many people discard it. Carefully place the roasting pan in the oven and
When a
Cut the duck in half or quarter it and serve hot.
Leftover cold duck is also delicious served on a plate or in sandwiches.
© 1969 All rights reserved. Published by askmar.