Рецепт How To Cook A Duck
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Ингредиенты
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Инструкции
- 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 cool 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 do not have a steamer, improvise one.
- Use a roasting rack or possibly create one by placing 2 small heatproof baking dishes or possibly 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 possibly with aluminum foil. Place over high heat on top of the stove. When the water boils, reduce heat to low and steam approximately 15 min per lb.. Remove from the heat and transfer the birds to a plate. Strain the steaming liquid into a container, cold and place in the refrigerator. When chilled, remove the fat and pack into containers, discarding any water. Place in the refrigerator till ready to cook, or possibly 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 in reserved giblets, neck and wings, place in the oven and turn oven temperature to 350F. After about 15 min, turn birds on the other side and cook an additional 10 min. Turn the bird breast up and cook another 20 min, basting the bird as it renders fat. In all, cook about 9 min per lb. or possibly about 45 min for a 5-lb duck, about 7 min per lb. 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.