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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