Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 no ingredients

Rinse the duck inside and out. Trim off the first joint of the wing, and
pull off all visible fat from both the neck cavity and body cavity of the
bird. Rub the inside of the duck with a cut lemon. If you like, stick a
couple of pieces of celery and a cut orange inside the body cavity of the
duck (it gives a nice flavor).

Truss the duck for roasting. Now comes the fun part: with an icepick or
carving fork, stab the H**l out of the duck, particularly on the lower
portion of the breast, and along the thighs. Rub the duck skin with a cut
lemon.

Place the duck on a rack in a fairly deep roasting pan (you'll need it to
catch the fat). Preheat your oven to 450 degrees. Place the duck in the
oven, and roast for exactly 15 minutes. Pull the duck out, and stab it
again. Reduce the oven heat to 350, and return the duck to the oven. Roast
until the duck reaches an internal temperature of 180 degrees, continuing
to prick the skin of the duck maybe every 20 minutes. DO NOT BASTE. As the
fat from the duck accumulates in the bottom of the pan, drain it out, to
prevent it from coming over the top of the roasting rack and touching the
duck. This entire process will take about an hour and a half.

NYC Nutrilink: N0^00000
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