Daffy Duck takes center stage

     I'd taken the duck out and let it rest on the counter whilst I played about making the stuffing.  It was now time to address the star of the meal.  And no I did no hokey how do you do.

     Firstly I took a picture of the directions with my phone.  So I wouldn't have to keep fishing about in the garbage to double check myself.  The directions went something like this.

     Score skin.  Temperature.  Cook breast side down for 1/2 hour.  Flip duck and cook for another hour.  Lower oven then cook for about 30-45 min more.

     Well I pricked the skin all over, did a fairly good job.  There is a difference between pricking and scoring.  In my excitement I just didn't want to cut into the meat.  I was satisfied.

     The cooking went as planned.  Did all the flipping required as well as the temperature change.  And my I say I smiled royally when it came out and I had all this gorgeous fat in the bottom.  Quite a bit actually.  Check back 2 entries for a little information on that.

     I let daffy rest, made some candied carrots.  Called dinner and carved the beast.

     The skin came off reasonably well.  Although there were spots of unreleased fat from where I didn't prick it.  There is not a ton of meat to be had on it.  

     I gave the B.I.L. a pass on the stuffing and asked how he liked the duck.  He let me know 2 days later he'd have it again.

     First and foremost, it does not taste anything like chicken.  Now frogs legs yes, duck no.  Was not gamey but had a definite flavor.  It was enjoyable. 

     Dinner was pleasant and passed well enough.  I kept the carcass.  I found a recipe for duck soup I wanted to try.  Yup.

T.B.C.