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Boston foodie

Roasted Duck
Rating: Unrated
Boston foodie's rating

Great recipe. Very easy and tasty. I put a quartered lemon and some sprigs of fresh thyme and savory in the cavity. I did not add butter but basted it with the rendered fat. I made a gravy with the pan drippings (fat separated)and some stock made from the neck, gibblets and wing tips along with chopped carrots, onions and celery.I took the advice of previous reviewers and reduced salt by 1/2t and overall cooking time by 15 mins. A great recipe that you can fancy up or make as is.