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From: brian@sdcsvax.UUCP (Brian Kantor)
Newsgroups: net.cooks
Subject: Re: DUCK !!!
Message-ID: <1226@sdcsvax.UUCP>
Date: Sat, 23-Nov-85 09:14:49 EST
Article-I.D.: sdcsvax.1226
Posted: Sat Nov 23 09:14:49 1985
Date-Received: Thu, 28-Nov-85 03:31:08 EST
References: <157@butler.UUCP>
Reply-To: brian@sdcsvax.UUCP (Brian Kantor)
Organization: UCSD wombat breeding society
Lines: 46

I've been experimenting with duck for some time; I'm not fully satisfied
yet, but what's pretty good so far is praised by the victims who keep
coming back for the next try:

Defrost the duck the day before.  Take out the giblets and neck
and all the rest of that stuff and keep it cold if you're going
to make gravy from it, otherwise boil up the giblets and give
them to the cat.

Just before you leave for work the morning of duck night, put
the cleaned and defrosted ducks into a plastic bag with a mixture 
of ginger (about 1/2 tbsp ground ginger) and 1/2 bottle (1/2 cup or so)
of soy sauce (low-salt if you can get it), 1/4 cup orange juice,
and a little water. Squeeze the bag so that the duck gets soaked on
all sides in this goo.  Use a small bowl to hold the bag so that 
when it leaks you don't have a complete mess.  Leave it in the
refrigerator until you get home. (At least 4 hours, 8 is better).

About an hour before you want to eat, preheat the oven to 500
degrees (F).  Take an onion and chop it up a bit - quarters or
eighths.  Do the same to a peeled orange.  Sprinkle a little more
ginger on the orange, wad the orange and onion up into a ball
with your hand, and jam it into the cavity of the duck.  Tie the
legs together to hold the cavity closed (I use those twist-ties
that come with trash bags because they're easy to remove).

You can paint a little more soy and ginger mixture on the duck
if you want.  A little honey or sugar in this will give a nice
glaze to the skin.

Put it in a roasting rack and stick it in the oven.  
After 10 minutes, turn the temperature down to 375 and
about 1/2 hour later (depends a whole lot on your oven and the
size of the duck!) you'll have a nicely cooked pink duck.  Let
it go a little longer if you want.

About 1/2 duck per hungry person is right.  I just take a big
knife and split the duck down the middle and serve it with all
the orange and onion still inside.  Do them a favor and
cut the wing and leg joints in the kitchen before you serve it.

	Brian Kantor	UC San Diego

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