SLOW- ROASTED DUCK
Remove the large flaps of fat found at either end of the duck cavity as well as the pieces tucked into the cavity.
The weight of these pieces must be deducted from the listed weight of the duck when calculating the roasting time.
Measure 3TB Asian Oil into a small mixing bowl.
Use a mortar and pestle to grind up these herbs and spices:
1/4 teaspoon each of these powders: cinnamon, curry, cumin, garlic, ginger, nutmeg, onion, paprika, pickle masala
Plus: 1t salt, 1T black pepper, and 2TB lavender leaves.
Add the spice mix to the bowl of oil and stir.
Baste the duck with the spices and oil.
Slow-roast the duck in a 200* oven for 42 minutes per pound.
When the slow roast is completed, turn the oven temperature to 475*.
Roast the duck for 15 minutes longer.
Take the duck out of the oven, let it settle for 30minutes.
This should produce a medium-cooked duck.
Note that the French prefer their duck saignant, or bloody.
The juicy meat and the crispy, salty, seasoned skin easily stand on their own.
And for goodness sake, eat the delicious skin.
Carving the duck:
Separate the leg by slicing through the skin and meat to expose the leg joint that holds the leg to the bird’s body.
Pull the leg away to expose the connection, finishing the separation by cutting at the joint with the bone knife.
Repeat this for other leg.
Cut off each of the wings by pulling each while slicing at the joint.
Separate the breast meat by cutting down alongside of breastbone, pulling the meat away as we slash and slice.
Repeat for the other side.
Slice the breast meat into rounds, like firewood.
Serve!
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Example of timing:
This duck: is 6.56lbs x 42 min = 279min / 60 = 4.65 hrs
Ready to eat at 7.30pm
Prep duck: 10 minutes prepping
Cook duck: 4 hours and 40 minutes slow plus 15 min fast = 4hrs and 55 min cooking
Settling: 30 min
Carving: 10 min
Total: 0.10 + 4.55+30+10 for a total of 5hrs and 45 min
Duck should go into oven at 7.30pm minus the total time of 5hrs and 45 min or 1.45pm