he fat and produce a crispy skin, begin by trimming the
Rinse the duck inside and out, and pat
an large enough to hold duck (roasting pan is good),
br>Discard neck from duck. Wash duck; pat dry with paper
ell.
Clean duck; wipe dry.
Rub duck inside and out
Preheat oven to 350 degrees.
Zest oranges and lemons and chop zest finely.
Squeeze juice from oranges and lemons.
In a small bowl combine zest, juice, pepper and salt.
Rub duck, inside and out, with all of the citrus-pepper mixture.
In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
Let rest, loosely covered with foil, 10 minutes before carving.
).
Place duck legs in a large
Season the inside of the duck and put the dried thyme
nto the skin of the duck. Place in a roasting pan
he meaty sides of the duck (where the cuts are),.
Place duck on a work surface. Coat
Clean duck, rub inside and out with
sharp knife, score the duck skin (fat) with diagonal parallel
white wine. Place duck in a large bowl and
For the duck, place mushrooms in medium
nd mix well.
Duck Breasts.
Add duck breasts to hot
o boiling mixture.
dunk duck into boiling mixture and spoon
ierce the meat.
Place duck breast-side down on a
lods of fat from the duck cavities, and trim any loose
Salt the duck and place it uncovered in