Roast Duckling
| Yield: | 2 Servings |
| Categories: | Poultry |
| 4 1/2 | lb | To 5 lb. duckling |
| Chef's Salt (see below) | ||
| 1 | Carrot, washed, scraped, and coarsely chopped | |
| 2 | Stalks celery, coarsely chopped | |
| 1 | md | Onion, coarsely chopped |
| 1 | Or 2 cloves garlic, thinly sliced | |
| 3 | To 4 tbs. lard, duck fat, or chicken fat | |
| 3 | To 4 black peppercorns | |
| 1 | sm | Piece of bay leaf |
| Sprinkling of marjoram | ||
| CHEF'S SALT: | ||
| 1 | c | Salt |
| 1 | tb | Spanish paprika |
| 1 | ts | Ground black pepper |
| 1/4 | ts | Ground white pepper |
| 1/4 | ts | Celery salt |
| 1/4 | ts | Garlic salt |
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