pound To 5 lb. duckling
Chef's Salt (see below)
1 Carrot, washed, scraped, and coarsely chopped
2 stalks celery, coarsely chopped
1 medium Onion, coarsely chopped
1 Or 2 cloves garlic, thinly sliced
1 small Piece of bay leaf
Sprinkling of marjoram
1 cup Salt
1 tablespoon Spanish paprika
1 teaspoon Ground black pepper
teaspoon Ground white pepper
teaspoon Celery salt
The following three recipes are from a book called "The Chef's Secret Cook Book" by a Hungarian psychologist turned chef named Louis Szathmary. Szathmary is more interested in good food that in culinary pomposity and that makes for some good reading. At the end of each recipe is a "Chef's Secret" that explains exactly why the recipe recipe is prepared in the way it is.
Preheat the oven to 300F to 325F.
CHEF'S SECRET: The success of a roast duckling starts with the buying. For best results, buy the best. A 4 1/2 to 5-lb. duckling is the most satisfactory and economical size. It is perfectly safe and even advisable to buy frozen duckling. Look for the mark of government inspection on the package. Store in a freezer or the freezing compartment of the refrigerator until ready to use. Before using, let the duckling defrost overnight in the bottom of the refrigerator. After it has been defrosted completely and the flesh feels soft, preparation may begin.
After the duckling has been removed from the roasting pan to cool, it can be safely kept at room temperature all day. Or, if the weather is very hot and humid, store the duckling in the refrigerator after it has cooled to room temperature. It is important to bring it back to room temperature about an hour before finishing. Do not reheat right from the refrigerator.
The surface of fat has a boiling point of 360F degrees, while the water boils at 212F. Without the fat, the water would create a vapor surrounding the duck in the covered roasting pan. This would give the bird a steam-cooked, undesirable taste, and would prevent the fat under the duck skin from oozing out as it does in dry air.
Makes 2 to 4 servings.
Be careful to use garlic salt, not garlic powder. If you use garlic powder a small pinch is enough.