Want to be daring? Surprise your guests? Start a rumor that you are a well seasoned chef? Serve roasted DUCK! It’s sophisticated yet simple to prepare, and duck in now available frozen in most supermarkets. It’s a traditional holiday dish to enjoy for special occasions, and it’s a wonderful variation of the Sunday chicken dinner. Once trimmed it’s surprisingly low in fat, especially since we discard the skin. Serve with orange or tomato jam .
Ingredients: (for 4 servings)
One 5 lb duckling, trimmed of excess fat and without the gizzards
Salt and pepper to taste
2 Tbls herbes de province
1/2 cup of Bitters or Angostura
the juice of one orange.
Preheat oven to 375 degrees. Rub the skin of the duck with salt and pepper. Then carefully drizzle the angostura, use as a binding agent for the herbs. After the duck is completely coated, place on a rack in a roasting pan, put 1/2 inch of water under (make sure it does not touch the duck). Let the duck roast for 20 minutes or till the skin is browned, lower the temperature to 325 degrees drizzle the bird with the orange juice. Place back in the oven and let cook for one and a quarter hour or till a meat thermometer reads 165 degrees when inserted in the thickest part of the thigh.
Let the duck ‘rest’ for 10 minutes before carving. The meat will be tender and moist cooked at this temperature and method. It is not greasy or heavy. Serve with orange sauce and cornbread stuffing if desired. Enjoy with a fruity, fragrant wine.
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