Duck

Submitted by: Maureen
Source: Through Friends

It is very important to follow this recipe exactly and not be tempted to skip the vegetables, figuring they will be thrown away anyway. It works because of cooking science: The salt extracts the grease. The olive oil floating on an inch of water bonds with the extracted grease and pulls it away from the bird. Then the vegetables absorb both the salt and the grease, but need to be thrown away rather than eaten because they're now gross. With this recipe, the duck is as greaseless as chicken.

1 frozen duckling
1 teaspoon marjoram
5 to 7 stalks of celery, chopped
1 teaspoon thyme
5 to 7 carrots, chopped
2 bay leaves
2 cloves garlic, crushed
Salt
4 tablespoons oil (like olive oil)
Heat resistant cooking pot

1. Thaw duckling.

2. Salt the bird THICKLY inside and out.

Note: The salt will only draw the fat out of the bird, which otherwise would be greasy. You do not taste the salt upon serving. The vegetables absorb both the salt and the fat, making them inedible. Also, gravy made from the salty liquid is generally unpalatable.

3. Mix together garlic, marjoram, thyme, and crushed bay leaves. Add about ½ teaspoon of olive oil to moisten into a paste. Rub the mixture over the duck.

4. Place bird in pot with tight cover with 1 inch water and remaining oil.

5. Cook 3 hours at 325 degrees

Note: Don’t peek while cooking!

6. Remove. Cool completely, then quarter bird and set on greased baking sheet. Discard vegetables.

7. Place in oven at 425 degrees until wing tips turn black, then serve either plain, or with orange, cherry, or cranberry sauce.