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1
REMOVE ANY GIBLETS from the cavity of the bird and reserve.
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2
Remove any fat deposits from the cavity and cut off excess skin around the neck.
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3
Rinse the bird under cold running water and pat dry.
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4
Sprinkle the cavity with salt and pepper.
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5
Sever the wing tips at the first joint and reserve with the giblets.
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6
Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper.
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7
If you don't have a steamer, improvise one.
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8
Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan.
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9
Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack.
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10
Cover tightly with the lid or with aluminum foil.
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11
Place over high heat on top of the stove.
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12
When the water boils, reduce heat to low and steam approximately 15 minutes per pound.
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13
Remove from the heat and transfer the birds to a plate.
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14
Strain the steaming liquid into a container, cool and place in the refrigerator.
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15
When chilled, remove the fat and pack into containers, discarding any water.
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16
Place in the refrigerator until ready to cook, or in the freezer for up to 1 year.
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17
Use the fat for frying and sauteeing.
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18
Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350F (180C).
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19
After about 15 minutes, turn birds on the other side and cook an additional 10 minutes.
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20
Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat.
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21
In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose.
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22
Remove the bird from the oven and set the bird aside on a platter.
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23
Remove any trussing and serve with sauce.
