Roast Duck-(Wild or Domestic)

           Roast Duck-(Wild or Domestic)

            Epicures prefer young ducks rare, and without stuffing. Some people consider that ducks have too strong a flavour, and to absorb this flavour lay cored and quartered apples inside the body. These apples are removed before the duck is sent to the table. Celery and onions also may be placed inside the duck to season it and improve the flavour two Tbsp. of diced onion being used to every cup of diced celery, which may consist of the green stalks that are not desired for the table. This stuffing is also removed from the bird before it is sent to the table.

            Most people prefer ducks that are stuffed for roasting          

1. Season a 5 pound duck with salt and pepper, rub with garlic, and fill with apples mixed with raisins.

2. Place in pan and roast, uncovered, in a slow oven (325 F.), allowing 20-30 minutes per pound. Baste every 10 minutes using 1 cup orange juice, if the flavour is desired

            3. Serve with currant or cranberry jelly.

            4. Green peas are usually served with roast duck. Serves 5

            Duck may be stuffed with potato stuffing, if desired filling it while very hot.