Preparing a Fatty Bird for Roasting

When roasting a fatty bird such as a duck (shown here) or goose, remove as much fat as possible beforehand and place the bird on a rack so that it does not sit in melted fat during roasting. Cooking times are given in the chart, left.

1. With bird breast-side up, cut away excess fat from tail and tail cavity. Remove the wishbone.

   

2. Season inside the tail cavity with salt and pepper, then insert 1-2 bay leaves and a wedge of orange.

   

3. Place the bird breast-side up on a rack in a roastiong tin. Pierce the bird all over with a metal skewer.