klwalton? kightp? <lj site="li

Okay, 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?

(no subject)

Duck stock is finishing up.

Wheat-onion-sesame dinner rolls are rising.

Dressing ingredients are ready to be tossed together and baked.

Duck is ready to be seasoned and roasted.

Still to do:

Bake rolls
Roast duck and garlic for potatoes
Make and bake dressing (bread cubes, sausage, onions, celery, duck stock)
Peel/boil/mash potatoes
Heat corn
Cook zucchini
Make gravy

This is fun. :-)

(no subject)

Finally, Santa makes sense!