|Ready to cook duck||5 Pound (1 no.)|
|Stuffing||1⁄2 Cup (8 tbs) (of your choice, bread stuffing, orange stuffing etc)|
1. Clean the duck completely while remove the -€œsoft down-€ that is present all over the duck. Wrap the duck loosely and then keep the duck chilled till roasting time.
2. Rub the duck with salt all over. Other seasoning like caraway seed, celery seed or seasoned salt to rub the chicken over.
3. Stuff with the stuffing of your choice or leave unstuffed
4. Roast for one hour or till done. Check the duck for doneness by grasping the end of the leg. The leg moves away easily and if the drumstick meat is very soft when pressed, it is done. The skin should also be crisp.
5. Serve hot
Use flavor enhancers like thick onion slices, dried prunes, rice, cored and quartered thick apple slices, sauerkraut, celery tops or some combination, along with apple, celery, and onion in the roasting tin. Reduce the pan juices to make the gravy