So for Christmas Eve dinner it was just the hubby and I. I originally had wanted to do a goose, but with only 2 people it didn’t make much sense. So because duck is one of my favourite fowl to eat and it was a fantastic price, I thought I would give it a try.
The only problem I seemed to have was that because I didn’t know the actual weight my roasting time was a bit longer than expected. I followed most of a recipe from Julia Child.
I liked the duck, though I’m a gravy gal and it felt disappointingly lacking in that department. I did serve with a green peppercorn sauce, but it was more of a side condiment than a ‘drown in gravy’ sauce.
ROAST DUCK
Stuff the duck with half a small onion, garlic pieces, half a lemon, fresh herbs such as savory, oregano, and sage. Truss so legs and wings are tight to body.
Sprinkle with salt and pepper (I also did a light dusting of my all-purpose rub)
Place in roasting dish on top of thick sliced onion and add about a cup of dry white wine to bottom of dish.
Prick thighs and breast lightly.
Roast at 350F with time according to the above chart.
Juices will be slightly rosy at medium rare or yellow clear for well done.