The following "wet" method melts out all the fat, so you don't have to prick the skin. It works wonderfully on even a very fat goose, let alone a duck.

Put the fat you removed at the beginning with the poured-off liquid and boil it down for other uses, including frying up the liver as a reward for the cook.

1 6-7 pound goose or large duck, giblets, neck and cavity fat removed
1 large peeled onion
1 tablespoon each salt and pepper
1 tablespoon caraway seeds

1. Preheat oven to 350.

2. Cut off the last two wing joints and spread them, the neck, heart and gizzard on the bottom of a roasting pan only slightly larger than the bird. Add 1 quart of water.

3. Rub the bird inside and outside with salt, pepper and caraway seeds, stuff the onion in the cavity and put the bird, untrussed and breast up, on the bed of giblets.

4. Cover and cook until done. Begin checking at 3-1/2 hours (2 hours for duck). It's done when you can pull the legs in opposite directions and they don't spring back.

5. Pour off the water and fat and return the pan, uncovered, to the oven for 10 minutes to dry and crisp the skin.

Date User Comment

Mon 10/03/05 10:35:08 k43 Initial entry of recipe.