how to cook a duck

How To Make how to cook a duck

• Step 1
  REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck.
• Step 2
  Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt and pepper.
• Step 3
  Sever the wing tips at the first joint and reserve with the giblets.
• Step 4
  Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper.
• Step 5
  If you don\'t have a steamer, improvise one.
• Step 6
  Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan.
• Step 7
  Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack.
• Step 8
  Cover tightly with the lid or with aluminum foil.
• Step 9
  Place over high heat on top of the stove.
• Step 10
  When the water boils, reduce heat to low and steam approximately 15 minutes per pound.
• Step 11
  Remove from the heat and transfer the birds to a plate.
• Step 12
  Strain the steaming liquid into a container, cool and place in the refrigerator.
• Step 13
  When chilled, remove the fat and pack into containers, discarding any water.
• Step 14
  Place in the refrigerator until ready to cook, or in the freezer for up to 1 year.
• Step 15
  Use the fat for frying and sauteing.
• Step 16
  Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350.
• Step 17
  After about 15 minutes, turn birds on the other side and cook an additional 10 minutes.
• Step 18
  Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat.
• Step 19
  In all, cook about 9 minutes per pound or about 45 minutes for a 5 pound duck, about 7 minutes per pound for an 11 pound goose.
• Step 20
  Remove the bird from the oven and set the bird aside on a platter.
• Step 21
  Remove any trussing and serve with sauce.
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