paprika curry duck

2016-21-21

The local walmart is selling factory-farmed Pekin duck this time of year. Those are all very young animals, good for fryers.

I hardly ever roast those whole for the two of us. I prefer to part the duck and roast only the legs and wings. (Pic4) The carcass (Pic5) will be used to make soup and the breast fillts will be seared like a steak. That way, I get at least 3 meals out of each duck. :-)

INGREDIENTS

This is what you need for 4 servings:

1 young duck, 5-6 lbs.
= up to 16 weeks old
S&P spices of choice.
I used paprika and curry.

Pic1: paprika curry duck

Directions

Pic2: wings and legs ...
Pic3: ... with spices
Pic4: all done

Pic5: the carcass for soup
Pic6: don't throw that away
Pic7: duck stock and fat

Preheat the oven to 350 ºF.
Arrange the legs and wings in a shallow ovenproof dish.
Sprinkle with S&P, preferred spices to taste.
Be very generous, most of it remains on the skin.
Bake uncovered for 60 minutes.
Remove from the oven and rest 5 minutes.
Serve and enjoy.

Don't throw away the drippings. (Pic6+7) Collect them and use them in other recipes.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org