Title: Roast Duck with Ginger Marmalade
Categories: Poultry Grain
Yield: 1 Servings

1		Duck, 5 to 6 pounds
1		Lemon cut in half
		Soy sauce
		Freshly ground pepper
1		Onion peeled
2	c	Cooked kasha
1/2	c	Ginger marmalade

Notes: This duck is roasted twice to ensure that it is greaseless and crisp. The first roasting should be done the day before or several hours ahead.

Preheat oven to 375 degrees.

Remove as much fat as possible from the inside of the duck. Rub it with lemon and soy sauce and sprinkle it with pepper both inside and out. Place the lemon halves and the onion in the cavity. Fold the wings under the body and tie them and the legs close to the body. Place the duck, breast side down, on a V-shaped rack set in a roasting pan. Prick the bird all over to allow the fat to run out. Put about 1 1/2 cups water at the bottom of the pan to prevent the fat from burning. Place the duck in the oven for 15 minutes. Lower the heat to 350 degrees and roast for 45 minutes without basting. Remove from the oven and allow the duck to cool at room temperature. (Refrigerate the pan juices. When the fat congeals, discard it. Later the pan juices can be reheated for basting and to serve with the bird.)

Let the duck rest for a day or at least several hours before proceeding with the recipe.

Stuff the duck either with cooked kasha or with any stuffing you prefer.

Preheat the oven to 350 degree. Coat the duck with ginger marmalade. Sew up the openings and tie the wings and legs close to the body again.

Roast the duck again for 1 hour, or until the leg moves easily and the juice runs clear when the second joint is pierced with a fork. Baste often with the pan juices. Excellent served hot or cold.

Recipe By: Gold and Fizdale Cookbook From: tamale@primenet.com

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