Last Sunday the duck roast was pretty good. After months of discussion of what kind of duck recipe to use. Richard kept repeating duck with orange sauce. (I don’t care for that much.) I found what I thought would be a simple recipe for roast duck from 250 Poultry and Game Bird Recipes;1949.
Richard trussed up the duck, after I prepared Gala apples that he stuffed with currents into the bird.
5 lb Duck
Salt pepper, clove of garlic
3 cups of pared quartered apples
1 cup seedless raisins
1 cup oj if desired
Wash, singe and clean duck season and rub with garlic and fill with apples mixed with raisins; place in a pan to roast covered in a slow oven 325 degrees. Baste with OJ every 10 minutes using 1 cup of OJ each time.
Allow 20-30 minutes per pound. Baste every 10 minutes.
Notes: I used apple juice instead of OJ to baste the bird. Depending on the reliability of your oven bake the bird 30 minutes per pound. The duck was underdone in parts. Quickly we returned it to the oven. Over protests and whining: “I am so hungry.” (My bad. Forgot to emphasize 20 to 30 minutes per pound! Also, forgot to cover the bird – too hurried reading the recipe. Apples were under-cooked too. Gak! )
The wild rice was perfect! Tasted fabulous. (Real Minnesota wild rice is preferred over the commercially grown from California. ) Richard’s shaved salad with sunchokes, carrots and other fun vegetables was a nice addition.
Next time: Cover the duck and rinse the sauerkraut to eliminate salty flavor.
6 lb duck
Salt, pepper and clove of garlic
2 quarts of sauerkraut
1 cup water
3 tablespoons of sugar
Prepare duck for roasting as above. Place in pan, add sauerkraut, water and sugar. Cover and bake in a moderate oven (325F) until tender and brown, allow 20-30 minutes per pound.
Take a look at Richard’s Table
Zheezheeb & Manoomin (Duck & Wild Rice)
For more photos and commentary.
P. S. Here’s a website with the How to detailed answer on cooking duck and all other culinary how to questions. http://www.helpwithcooking.com/cooking-poultry/roast-duck.html
I am going to book mark this one.