How To Cook a Duck
1 Duckling, (4- to 5-lb) 1 tb Kosher salt 1 ts Ground black pepper REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off e...
Ingredients
- 1duckling, (4- to 5-lb)
- 1tbsp kosher salt
- 1tsp ground black pepper
Directions
- 1
1 Duckling, (4- to 5-lb) 1 tb Kosher salt 1 ts Ground black pepper REMOVE ANY GIBLETS from the cavity of the bird and reserve
- 2
Remove any fat deposits from the cavity and cut off excess skin around the neck
- 3
Rinse the bird under cold running water and pat dry
- 4
Sprinkle the cavity with salt and pepper
- 5
Sever the wing tips at the first joint and reserve with the giblets
- 6
Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper
- 7
If you don't have a steamer, improvise one
- 8
Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan