This recipe assumes you are working with a whole duck. If you are fortunate enough to be able to purchase parts, even better! If duck legs not available, use additional Breast meat. This is a classic dish, complex and flavorful-Nonetheless it takes only a few minutes to prepare. It has become a family Holiday favorite.
This duck should be started well ahead of time as the duck must cool after the first roasting. Be sure the duck is very crispy before serving. "Duck always benefits from this precooking, cooling and rebaking system. The cooling process seems to release most of the oil from the duck and the second cooking crisps it beautifully. I prefer cutting each duck into 6 portions. Divide each half into 3 portions. Serve 2 portions per person."(B.M.Marton, author).
