Game & Fish Dish
OUTRAGEOUSLY GOOD DUCK
•
1 5lb. Duck, washed and dried inside and out
1 5lb. Duck, washed and dried inside and out•1 orange (juiced)
1 orange (juiced)•2 limes
2 limes•1 piece of ginger (about the size of a thumb)
1 piece of ginger (about the size of a thumb)•½ teaspoon salt
½ teaspoon saltLightly salt the inside of the Duck.
Peel the ginger and cut two small 1 inch thin slices off and stick one piece in between each breast and the breast skin. You can find a way to do this near the neck area, just go slow so you don't make a hole in the skin.
Slice the remaining ginger in thin slices and place two or three pieces into the cavity.
Cut the orange in two and squeeze the juice from both halves inside the cavity, rub the outside of the Duck with the cut side of the orange just to give it some more flavor and then stick of the already squeezed orange inside the Duck.
Do the same with the limes, but no need to rub the Duck with it. You will have to tilt the Duck up a little to keep the juice inside while you are doing the rest of this operation.
Tie the legs together with wire or other non-flammable stuff... two paper clips wired together will do the job.
Take the remaining ginger, peep and boil it in about 1 cup water and put in the bottom of the drip pan.
Put the Duck on the v-rack in the drip pan, lightly salt the outside and cook at 400 degrees for 2 hours. (None of the juice came out because the legs were tied so closely).
When done, let sit with aluminum foil over it for about 5 minutes.
Carve and spoon some of the juice over each serving.
Serves 3.
