INGREDIENTS

INSTRUCTIONS

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.
Rinse the bird under cold running water and pat dry. Sprinkle  the
cavity with salt and pepper. Sever the wing tips at the first  joint
and reserve with the giblets. Tie the legs together at the  ankles and
sprinkle the outside of the duck with salt and pepper. If  you don't
have a steamer, improvise one. Use a roasting rack or  create one by
placing 2 small heatproof baking dishes or loaf pans  upside down in a
larger roasting pan. Fill roasting pan with a 2-inch  depth of water
and place the bird breast up on the rack. Cover  tightly with the lid
or with aluminum foil. Place over high heat on  top of the stove. When
the water boils, reduce heat to low and steam  approximately 15 minutes
per pound. Remove from the heat and transfer  the birds to a plate.
Strain the steaming liquid into a container,  cool and place in the
refrigerator. When chilled, remove the fat and  pack into containers,
discarding any water. Place in the refrigerator  until ready to cook,
or in the freezer for up to 1 year. Use the fat  for frying and
sauteeing. 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 350F. After about 15 minutes, turn birds on the  other side and cook
an additional 10 minutes. Turn the bird breast up  and cook another 20
minutes, basting the bird as it renders fat. In  all, cook about 9
minutes per pound or about 45 minutes for a 5-lb  duck, about 7 minutes
per pound for an 11-lb goose. Remove the bird  from the oven and set
the bird aside on a platter. Remove any  trussing and serve with sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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