all eating ducks are apparently ducklings. i discovered that in my internet research after the joy of cooking offered options for trussing and de-boning "the bird." also? they're mostly farm-raised, to the extent that you could call a thing that lived on average eight weeks having been raised. because they're mostly farm-raised, they're mostly not super fatty like wild duck, if you buy them frozen in the supermarket, at least. because they're not super-fatty, you do not have to prick the skin, no matter what your grandmother insists.
so, this is how i cooked the duck.
ingredients:
- a duck
- oil spray
- salt
prep:
- defrost the duck
- dump the blood, guts, neck and orange sauce packet out of the duck
- (call somebody to brag that you just handled duck guts on freaking christmas!)
- place duck breast-up on a roasting pan
- spritz with oil, sprinkle with salt
- preheat the oven to temperature prescribed on duckling packaging
actual cooking:
- put the duck in the oven
- follow directions on duckling packaging
- cook until duckling reached 180 degrees in the thigh joint
- warm up orange sauce
- move duck to a new plate and cut into edible pieces (note: the wings aren't worth a damn and the legs aren't worth much more. also: the whole damn bird is dark meat.)
- serve with orange sauce (the one that came out of the duck's, ahem, cavity.)
a duck, as a main course, will serve about a person and a half, maybe two. i served duck alongside ham, garlic smashed red potatoes, cornbread stuffing with onions, lima beans, roasted broccoli & cauliflower, brussel sprouts with bacon and rosemary bread.
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