duck.

the duck. one duck serves four people. it was attempted to to six way the night it was served in my house. a duck has a lot of bone and very little meat. For those who are watching their weight, take note because duck meat has a higher fat content, more calories and more saturated fat than chicken or turkey meat. Removing the layer of greasy fat is probably the most important part of cooking duck meat. There are a number of ways in which the fat can be removed. 1. prick the bird. the easiest method of removing fat is to prick the bird all over with a knife or a cocktail stick if you prefer, leaving a space of about 1 inch between holes. Care must be taken not to cut into the meat and to only pierce the skin and the layer of fat underneath. This is quite simple, as the fat is extremely soft, whilst the meat, which is below the fat, is slightly harder to the touch. By piercing the skin of the duck, this will allow the fat to drain out during roasting. The duck should be placed on a standing rack, which is then positioned in a roasting tray for cooking. This is so that the duck is not standing in it's own fat and so that the fat can be released more easily. 2. remove ant giblets from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running water and pat dry. 3. pour boiling water over the duck's body to tighten the skin and pat dry once more. 4. Sprinkle the cavity with salt and pepper and rub in. 5. Place the bird on its side in a roasting pan place in the oven and turn oven temperature to 350F. After about 15 minutes, turn birds on the other side and cook another 10 minutes. turn the bird breast up and cook for an additional 20 minutes, basting the bird as it renders fat. in all, cook the 5-lb duck for about 45 minutes. the sauce/ gravy ingredients 1/4 cup Butter or margarine 1/4 cup All-purpose flour 2 cups Milk 1/2 cup Orange juice 1/2 teaspoon Paprika 1 teaspoon Salt 1/4 teaspoon Pepper 2/3 cup Raisins make a basic blonde roux (Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.) Cook 1 minute, stirring constantly. Gradually add milk and orange juice; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients. delicious!!!! the duck can be served with a basic salad and some corn on the cob. enjoy! ChefMikey