lods of fat from the duck cavities, and trim any loose
ld its shape easily.
Duck:
Cut neck off
.
Using shapr kinife, score duck skin every 3/4 inch
arge enough to hold the duck legs.
Sprinkle with cumin
00 degrees.
Prepare the duck: Poke the skin all over
th lemon juice too. If duck is fresh killed, refrigerate it
br>Prick skin all over duck, remove as much fat as
nto the skin of the duck. Place in a roasting pan
rom the cavity of the duck and pierce the skin of
75 degrees.
Pat the duck dry and prick all over
Clean the duck and salt only from inside
Place duck breast skin side-down on
Set aside.
Rinse the duck and cut down the center
sharp knife, score the duck breast skin in a cross
emove the skin from the duck, scraping away any excess fat
Pierce duck skin in several places with a sharp knife. Sprinkle 1 teaspoon seafood seasoning inside duck. Rub remaining 4 teaspoons seafood seasoning over skin. Refrigerate duck, uncovered, 8 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C).
Layer potatoes evenly in the bottom of a roasting pan. Place duck on top.
Roast in the preheated oven until skin is browned and crisp, about 2 hours 15 minutes. Remove from oven and cover with aluminum foil. Let rest for 15 minutes. Carve duck and serve alongside potatoes.
Preheat oven to 375 degrees F (190 degrees C).
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Clean and season the duck and put sage and thyme sprig inside.
Put the duck into roasting pot (or \"peku\") and roast it on 190\u00b0C, occasionally basting with lemon juice and water.
When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces.
Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.).
Serve with homemade flour gnocchi.
n a bowl. Dredge the duck breasts in this mixture. Heat
o 400\u00b0F.
Arrange duck meat on a baking tray