slow roasted duck

prep time:  15 minutes
cook time:  55 minutes
servings:  4

2 very fat wild ducks
1 tablespoon salt
1 lemon - cut in half
4 sprigs sage, rosemary, parsley and thyme

1.  preheat oven to 300 degrees.  using a needle or a sharp knife point, prick the skin of the duck all over - be sure not to pierce the meat.

2.  rub the lemon all over the duck and stick it inside the cavity.  liberally salt the bird; use a little more salt than you think you need.  stuff the cavity with the herbs.

3.  place on an iron frying pan or other oven proof pan and roast for 45 minutes.  turn the heat up to 450 and roast for 10 more minutes.

4.  remove from oven and let rest for 5 minutes.

- honest food

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