Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Duckling -- (4- to 5-lb)
1 tb Kosher salt
1 ts Ground black pepper

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

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