How to cook a duck

2 servings

Ingredients

Quantity Ingredient
1 Duckling -- (4- to 5-lb)
1 tablespoon Kosher salt
1 teaspoon Ground black pepper

Directions

REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt and pepper. Sever the wing tips Strain the steaming liquid into a container, cool and place in the refrigerator.

When chilled, remove the fat and pack into containers, discarding any water. Place in the refrigerator until ready to cook, or in the freezer for up to 1 year. Use the fat for frying and sauteeing. Place the bird on its side in a roasting pan, add reservedgiblets, neck and wings, place in the oven and turn oven temperature to 350F After about 15 minutes, turn birds on the other side and cook an additional 10 minutes. Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat. Inall, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, abo Remove any trussing and serve with sauce.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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