BEER is GOOD!
Liam's Roast Duck.
Glazed roast duck with Ginger or orange glaze.
I am posting this on behalf of Liam who is away for Christmas and can't do it himself.
A duck, 3-5 lbs. (standard size); if appropriate, ask your butcher to cut a frozen duck in half lengthwise with a band saw, thaw one half and keep the other half frozen.
1/3 cup ginger or orange marmalade
2 Tbsp. lemon or lime juice
1 Tbsp. butter
¼ tsp. salt (or to taste)
1 Tbsp. cold water
2 tsp. cornstarch
Rinse and pat dry the duck, and prick the skin all over with a sharp fork. If whole, add a quartered onion and celery to the cavity, if desired. Roast on a rack in a shallow pan at 375º for 1½-2 hours, or until a meat thermometer inserted in the inside thigh muscle (not touching bone) reaches 185º. Spoon off excess fat several times while roasting.
In a small saucepan over low heat, stir together 1st 4 glaze ingredients until marmalade melts. Combine water and cornstarch and stir into marmalade mixture. Cook and stir until thick and bubbly and continue cooking and stirring for 1-2 minutes.
Brush glaze on duck several times during last 15 minutes of roasting.