Texas cooks have been using the paper-sack trick for decades.
Serves: 3-4
Prep.Time: 15 minutes + 1-1/2 hours roasting
1 medium size heavy brown paper sack
Oil to coat the sack
1 wild or domestic duck (about 4-1/4 to 5 lb)
Coarse salt & fresh-ground black opepper
1/2 teaspoon ground ginger
1 apple, cored and quartered
1 onion, quartered
Preheat oven to 400 degrees; grease the rack of a roasting pan. Coat the paper sack with oil. Prick duck skin all over with a fork, being careful not to pierce the meat underneath. Rub duck inside and out with mixture of salt, pepper and ginger. Insert apple and onion quarters into duck cavity, transfer duck to the roasting pan, breast side up, and roast 30 minutes.
Remove duck from pan, pour off accummulated fat. Pick up duck by inserting a large sturdy spoon into cavity and transfer to the oiled bag, breast side up. Tie sack tightly with twine. Return the quack in its sack to the roasting pan; return pan to oven. Reduce heat to 350 degrees and roast an additional 45 minutes.
Remove from oven, open sack, and check with meat thermometer---should be between 155-160 degrees. Continue cooking if mot. Remove from oven, remove from sack, and let sit 5-10 minutes before carving.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved