{"id":254,"date":"2013-12-25T21:50:48","date_gmt":"2013-12-25T21:50:48","guid":{"rendered":"https:\/\/cookingislikelove.com\/wp\/?p=254"},"modified":"2024-06-29T12:24:08","modified_gmt":"2024-06-29T19:24:08","slug":"roast-duck","status":"publish","type":"post","link":"https:\/\/cookingislikelove.com\/wp\/roast-duck\/","title":{"rendered":"ROAST DUCK"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\u00a0\"20131224_200038\"<\/a><\/p>\n

ROAST DUCK<\/span><\/h2>\n

\"duck<\/a>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.
\nSprinkle with salt and pepper (I also did a light dusting of my all-purpose rub<\/a>)
\nPlace in roasting dish on top of thick sliced onion and add about a cup of dry white wine to bottom of dish.
\nPrick thighs and breast lightly.<\/p>\n

Roast at 350F with time according to the above chart.<\/p>\n

Juices will be slightly rosy at medium rare or yellow clear for well done.<\/p>\n","protected":false},"excerpt":{"rendered":"

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. 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I originally had wanted to do a goose, but with only 2 people it didn’t make much sense. 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