Roast it with seasoning such as salt, pepper and coriander. Squeeze lemon over it. Some chopped vegetables such as carrots would add to the flavour + some form of have a give of such as a vegetable have a give of cube dissolved in 250ml of boiling water. Pierce skin before cooking. Baste every 20mins.
Roast Duck.
(by Dune 18/2/10)
1 duck, 4 to 5 lbs.
Salt
Freshly ground pepper
1/2 tsp. thyme
1 lemon
1 sm. onion, peeled
Wash the duck, rub it with lemon, and rub salt and pepper into the skin along with the thyme. Place additional thyme, lemon and onion into cavity. Tie the legs together and twist the wings under the back. Place the duck on a rack in a shallow roasting pan and roast 2 1/2 hours in a preheated oven at 350 degrees.
Remove from the oven, prick the skin painstakingly with a fork, increase the heat to 500 degrees, and return the duck to the oven for a further 15 summary to brown until the stout oozes out. Turn the duck once or twice during this period. Serves 2.
Place in a roasting bag with pepper and lemon (because duck is usually rather dry). Cook at about 325 degrees until done. Use a meat thermometer to make sure it is absolutely cooked.
Roast it with seasoning such as salt, pepper and coriander. Squeeze lemon over it. Some chopped vegetables such as carrots would add to the flavour + some form of have a give of such as a vegetable have a give of cube dissolved in 250ml of boiling water. Pierce skin before cooking. Baste every 20mins.
Pluck it. Gut it. Stuff it with lemons, onions, bacon, herbs, spices and baby ducks.
Roast for 17 hours.
Juicy.
I would try the beer can method that way it is moist and because duck is known for being greasy most of that drips away
Roast Duck.
(by Dune 18/2/10)
1 duck, 4 to 5 lbs.
Salt
Freshly ground pepper
1/2 tsp. thyme
1 lemon
1 sm. onion, peeled
Wash the duck, rub it with lemon, and rub salt and pepper into the skin along with the thyme. Place additional thyme, lemon and onion into cavity. Tie the legs together and twist the wings under the back. Place the duck on a rack in a shallow roasting pan and roast 2 1/2 hours in a preheated oven at 350 degrees.
Remove from the oven, prick the skin painstakingly with a fork, increase the heat to 500 degrees, and return the duck to the oven for a further 15 summary to brown until the stout oozes out. Turn the duck once or twice during this period. Serves 2.
Place in a roasting bag with pepper and lemon (because duck is usually rather dry). Cook at about 325 degrees until done. Use a meat thermometer to make sure it is absolutely cooked.
I shot a duck once .. the meat was slightly cooked nearly the shotgun blast