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sereneOkay, so here's the plan for the (six-pound) duckling so far:
It's on a little rack inside my glass baking dish. I plan to roast it, unstuffed, breast-side-up, for 2-2.5 hours or so (I may have a meat thermometer around here -- if so, do you pull it based on temperature, looks, or some combination?). Should I put water in the dish so the fat doesn't burn up? Am I right to leave the stuffing out of the bird so it doesn't contaminate the fat? Can you tell I want to get some usable duck fat out of this process?
It's on a little rack inside my glass baking dish. I plan to roast it, unstuffed, breast-side-up, for 2-2.5 hours or so (I may have a meat thermometer around here -- if so, do you pull it based on temperature, looks, or some combination?). Should I put water in the dish so the fat doesn't burn up? Am I right to leave the stuffing out of the bird so it doesn't contaminate the fat? Can you tell I want to get some usable duck fat out of this process?