INGREDIENTS

INSTRUCTIONS

* Note: See the "Star Anise Rub" recipe which is included in this
collection.
Remove the duck from the refrigerator. Remove innards, remove wing
tips, trim neck, and remove extra fat. Let sit at room temperature
for the 20 minutes that are needed for the next step. Pour stock into
a tall narrow stockpot. Be sure there is enough room left in the pot
for the duck. By using a narrow pot, less stock is needed to cover
the duck than in a wider pot. Add the wing tips, neck, giblets, and
any blood from the duck. Cover the pot and bring to a boil over high
heat. Meanwhile, using the tines of a fork, thoroughly prick the duck
all over, paying special attention to the fattiest areas. Insert the
tines at an angle so there is a minimum risk of pricking the meat
beneath. Carefully lower the duck into the boiling stock, neck end
first, allowing the cavity to fill with stock so the duck sinks to
the bottom of the pot. To keep the duck submerged, place a plate or
pot cover over the duck to weight it down. The Japanese otoshi-buta
wooden lids that are 1 1/2 to 2 inches smaller than the diameter of
the pot are perfect. When the stock returns to a boil, reduce the
heat and simmer 45 minutes. Even with the plate as weight, the duck
will tend to float to the surface, so check about every 10 to 15
minutes to see that the duck remains submerged. Keep the stock at a
gentle simmer; if it boils, the duck will rise to the surface. When
the duck has finished simmering, spoon 1 tablespoon of the duck fat
off the top of the stock and spread it in the bottom of a shallow 12-
by 8- by 1 1/2-inch roasting pan. Remove the plate and carefully lift
out the duck, holding it over the pot to drain any liquid from the
cavity. Place duck in roasting pan. Do not tuck the neck flap under
the duck. Spread it out in the pan. Pat the duck thoroughly dry and
lightly coat the skin with the salt and pepper or the Star Anise Rub,
gently pressing them against the skin. The duck is hot and the skin
is tender, so work carefully. The duck may be prepared ahead up to
this point and refrigerated for a day. If made ahead, return duck to
room temperature. If proceeding with roasting right away, for optimum
results, leave the duck sitting out at room temperature for 30
minutes to permit the skin to dry and heat the oven to 500 degrees
with oven rack on the second level from the bottom. Place duck in
oven legs first. Roast 30 minutes. After 10 minutes, spoon out the
fat that accumulates in the roasting pan. Move the duck around in the
pan with a wooden spatula to prevent the skin from sticking to the
bottom of the pan. If it is easier, remove the pan from the oven
being careful of the hot fat and spoon off fat. This will avoid
getting fat on the inside of the oven, which would smoke. Make sure
the oven door is closed, so that the temperature doesn't go down.
After the full 30 minutes, remove the duck from the pan. Pour or
spoon off the fat, and deglaze pan with stock or water. When time is
available, skim duck stock and place in freezer containers for the
next time, or add carcasses and bones back into pan and cook as Duck
Stock, Double Rich. This recipe yields 2 to 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8810 broadcast 01-30-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-12-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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