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Roasting Duck or Goose
Appears in
Published 1991
Because these birds are so fatty they do not need extra fat to keep them moist but they do need basting during cooking. For a rich, dark glaze and crisp skin on roasted duck or goose I often rub the skin with honey or caster sugar as well as salt about 30 minutes before the end of cooking.
For a flavoursome gravy to serve with roast duck, I nearly always put 2 orange halves in the body cavity. This way the mingled juices can be poured out at the end of cooking to be added to the gravy.
Place the duck or goose on a rack in the roasting pan and prick the skin all over with a fork. This allows the fat to run out during roasting and helps the skin become crisp and golden. Save the fat for roasting potatoes.
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