I was walking around whole foods one Sunday and I saw a whole duck, all nicely wrapped up. If it were not for the fact that it cost $20, I would have bought it on the spot. Instead, I bought a whole chicken for $5 to practice roasting a bird. I haven't done a whole bird in ages, and I sure didn't want to ruin an expensive, delicous duck.
That very night, I roast and ate the entire bird. Turns out I can still make a tasty bird. Also turns out I can still eat a lot. Emboldened by my previous night's success, I returned the next day to Whole Foods. On approaching the poulty section, I actually said out loud, "Your turn now, ducky" which earned me an odd glance. Here's the duck after having been legally acquired and brought home.
I'm not sure which part bothers me more, the "excellent" part of the "young" part.
My preparation was simple. Place a bed of sliced onions in a glass baking dish, stuff the cavity with onions and a few orange slices, and pat the skin with salt and pepper.
I started the oven at 450 for 20 minutes, then lowered to 350 for the remainder of the baking time. While this was in the oven, I filled a stock pot with the carcass from the night before (gross as it might be, at least I'm not wasting anything!) and the duck neck bone.
While this was going, in a stroke of perfect timing Ajay came back, and made some Uttapam.
About the time these were done, the duck came out of the oven, all browned and crispy.
Together, these made a delicious meal. It was sorta like eating a super ethnic fusion version of Peking duck.
