Roast Duck

Pluck breast, back and legs of duck. With poultry shears or sheet metal cutter, cut off head, wings, and legs at first joint. Sear bird with propane torch (lightly). Cut off tail at anal bones. With shears, cut down full length of duck from anus to neck. Break open, and starting at left side, remove entrails, being careful to also get the lungs. Rub inside and outside with a soft brush. Remove any shot with end of sharp knife, inserting into shot holes to clean out and remove any blood spots. Rinse and pat dry. Stuff birds, truss with toothpicks or skewers along back cut. Turn over, salt, pepper and paprika skin.

Duck Stuffing:

1 package Uncle Ben's original recipe-long grain and wild rice with seasoning package

3 Steero chicken bouillon cubes or 3 tablespoons powdered bouillon

2 stalks celery, chopped

1 medium onion, cut into quarters

1/2 cup walnuts

water

1 tablespoon butter

oil

In a two quart sauce pan, add water, butter and bouillon. Bring to a boil. Add rice and seasoning. In a large skillet, add oil and saute onions, add celery, cook until opaque; do not overcook. Add rice mixture and a small amount of water if needed. Add medium chopped walnuts at last minute and stuff the duck. Stuff the duck with hot dressing.

Place in roasting pan, fill with one fourth to one half water in bottom of roasting pan. Place in 425 degree oven. Cook 15 minutes, then rub with butter and sprinkle with paprika to enhance cooking. Cook 35 to 50 minutes, basting with butter one or two more times. Do not overcook.

Copyright 1998-2014 Stephen Ricciardelli