This was actually a cook from a month back, just never got around to posting the pics. Local store had frozen whole ducks, so I thought, why not? Haven't done that yet. Nothing fancy. I let it thaw over a couple of days, trussed it up on the rod, made cross cuts in the breast portions (only through the fat layer not into the meat beneath), made a bazillion little pricks through the skin around the thighs and back, and then just sprinkled it good with kosher salt and coarse pepper. I was amazed at how well it basted in it's own fat!! At the very end I did brush on a Honey Lime glaze that I got off of Dad Cooks Dinner. SOooooooo good!! Breast was cooked a little too long, but the missus doesn't really like it too red. Served it up with red potatoes roasted in, what else, duck fat!
Topic: Roti Duck (Read 943 times)
