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1
Cut the duck or have it cut as follows: Cut off the thighs with legs attached.
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2
Cut off the wing tips and reserve, along with the carcass, for soup.
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3
Cut off the second wing joint.
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4
Cut off the two breast portions (with the main wing bones attached) from the carcass.
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5
Trim around the breast and thigh portions to cut away all peripheral skin, that is to say the outer edges.
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6
Put the breasts, thighs, second wing joints, neck, liver and gizzard in a large bowl.
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7
Chop the bay leaf as finely as possible on a flat surface.
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8
Put the chopped bay leaf in a small mixing bowl and add salt and pepper to taste and the oil.
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9
Mix well.
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10
Rub the duck pieces with the mixture and let stand until ready to cook.
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11
When ready to cook, arrange the breast, thigh and leg and wing portions skin side up in one layer in a flat baking dish.
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12
Add the neck, liver and gizzard so that they, too, will be exposed to the broiler heat.
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13
If the broiler and oven have separate temperature controls, preheat broiler to high and oven to 425 degrees.
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14
If they have the same temperature control, preheat broiler to high.
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15
Place duck under the broiler about three or four inches from the source of heat.
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16
Broil about five minutes until skin is golden brown.
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17
Turn the pieces.
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18
Broil duck on second side about five minutes or until golden brown.
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19
If the broiler and oven have the same temperature controls, turn the oven heat to 425 degrees.
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20
Let the duck bake in the oven 10 minutes.
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21
Turn the pieces skin side up and continue baking 10 minutes.
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22
Rub the outside of the duck skin with the garlic and then put the garlic in the baking dish.
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23
Continue baking five or 10 minutes and serve.
