INGREDIENTS

INSTRUCTIONS

1 Handful each, fresh lemon -- thyme, Italian parsl sage (1 teaspoon --
each if dried)
Remove heads, feet, giblets and excess fat from ducks. Using poultry shears
or strong kitchen scissors, remove tails and backbones; cut each bird in
half through breastbone, then in quarters. Rinse and pat dry. Prick all
over with the tines of a fork.
Combine herbs with salt and pepper and rub all over duck pieces, pressing
well into skin. Place quarters on a rack in a roasting pan, skin side up,
and cook in a 300F oven for about 1 hour, until the fat has rendered into
the pan - up to 2 or 3 cups. Remove from oven but leave on rack to continue
dripping for about 45 minutes.
Start a charcoal fire (a covered grill is most efficient for this) and when
coals are ready and spread, place duck quarters on rack, skin side down.
Cover grill and cook 10 minutes. Turn duck, cover grill and cook 15
minutes. Reverse and cook skin side up for about 5 minutes more, covered;
serve immediately.
Serves 6 to 8.
Posted by Stephen Ceideburg Feb 1 1990.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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