Subj : New Year's Party Food-04
To   : All
From : Dave Drum
Date : Fri Dec 23 2022 17:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crisp Roast Duck
 Categories: Poultry, Vegetables, Herbs, Citrus
      Yield: 4 servings
 
      6 lb Whole duck
      1 tb Salt
      2 ts Fresh ground black pepper
      2 lg Garlic cloves; fine grated,
           - pressed, or fine minced
      1 tb Chopped thyme or rosemary
           - leaves; or a combination,
           - + more sprigs for cavity
      1 tb Fine grated lemon or orange
           - zest, or a combination
  1 1/2 ts Ground coriander; or a spice
           - mix such as garam masala
           - or baharat (opt)
 
  Bring a full kettle or medium pot of water to a boil (at
  least 2 quarts).
  
  Meanwhile, remove giblets and neck from the duck cavity
  and reserve for another use. Trim any excess fat from
  around the duck cavity and the neck. Place duck, breast
  side up, on a rack in the sink. Pour half of the boiling
  water all over the top of the duck to tighten the skin.
  Flip the bird and pour remaining boiling water over the
  back.
  
  Once the duck is cool enough to handle, using the tip of
  a very sharp paring knife, prick duck skin all over to
  help release the fat, especially where the skin is
  thickest, and be careful not to pierce the meat. It can
  be helpful to hold the knife nearly parallel to the
  bird. After piercing the skin, use the knife blade to
  score the duck breast in a crosshatch pattern (making
  deep cuts into the skin only, and not into the breast
  meat). Flip the bird and score the back as well (you
  don’t need to prick the back). You may need to sharpen
  your knife along the way, as it’s much easier to make
  clean cuts into the skin with a sharp knife. Using a
  clean kitchen towel or paper towels, thoroughly pat duck
  dry, including inside the cavity.
  
  Season the duck all over, including cavity, with salt
  and pepper. In a small bowl, combine garlic, chopped
  herbs, citrus zest and coriander, if using, and make a
  paste. Rub garlic paste all over duck, inside and out.
  Place duck, breast side up, on rack in a roasting pan,
  stuff cavity with herb sprigs, and refrigerate,
  uncovered, for at least 4 hours and up to 24 hours.
  
  When it’s time to cook the bird, set the oven @
  450ºF/232ºC.
  
  Roast for 30 minutes. Remove the pan from the oven and
  carefully prick duck skin all over the top of the bird
  using a sharp paring knife. (You don’t need to prick the
  back of the duck.) Reduce the oven temperature to
  350ºF/175ºC and continue roasting until skin is golden
  brown and crispy, about 1 hour to 1 hour 45 minutes
  longer.
  
  Using tongs, gently tip duck to drain any liquid from
  the cavity. Transfer bird to cutting board to rest for
  at least 10 minutes. Carve and serve.
  
  By: Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The world is round; it has no point." -- Adrienne E. Gushoff
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