|Duck||2 Pound (1 Whole)|
|White pepper||To Taste|
|Carrots||6 , sliced|
|Onions||3 , sliced|
|Celery stalks||8 , sliced|
Wash the duck and remove the neck, gizzard, and giblets.
Sprinkle the cavity with a little pepper.
Stuff the cavity with about 1/3 of the vegetables.
Tie the legs together so the vegetables won't fall out.
To remove much of the duck fat, place the whole duck in a large pot with 2 quarts of boiling water, and boil for 10 minutes.
Remove the duck and pat it dry with a clean napkin or paper towel.
Squeeze the duck during this process, as more and more fat will be extracted.
Place the remaining chopped vegetables on the bottom of a large roasting pan and place the duck on top of the vegetables.
This adds moistness to the duck and prevents the duck from sitting in any fat residue while roasting.
Roast the duck at 425° until it begins to turn brown, approximately 20 minutes.
Do not baste and do not turn the duck at any time during the cooking.
Once the duck browns, reduce the oven temperature to 350°.
The entire roasting time should take only about 2-2 1/2 hours.
The duck is ready when the skin is crisp and the leg meat feels tender to touch.
Remove the duck from the roasting pan and slice in half lengthwise; discard all the vegetables inside.
Peel off the breast and hip bones.
Place the duck pieces on bread slices skin side up and place under the broiler for a few minutes to crisp.
Much excess fat is absorbed by the bread slices this way. (Discard the bread before serving.)
Serve the duck accompanied by hot unsweetened applesauce if desired.