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Liam's Roast Duck.
Submitted by Bruce Ticknor on Mon, 05/26/2008 - 14:27
Glazed roast duck with Ginger or orange glaze.
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
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.
Brush glaze on duck several times during last 15 minutes of roasting.
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