Roast Duckling

If you happen to live on Long Island or in New York City, it’s possible to buy fresh-killed ducklings, but in most localities only frozen ones are available. Perhaps because of their heavy layer of subcutaneous fat, ducks seem to weather the freezing process better than other poultry. You don’t have to worry about getting an old, tough bird because duck farmers have figured out a way to fatten the ducks to between 4 and 5 pounds by the time they are eight weeks old. Vou do have to wo