Roast Duck

By Shash

Ingredients

• 1 (5-1/2 Lb.) Duckling
• 1 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1 Onion, sliced
• 1 Cup Currant Jelly
• 1 Tablespoon Lemon Juice

Preparation

Step 1

Preheat oven to 425. After 15-20 minutes of cooking, lower temp to 350.
Season both the outside and inside of the duck with S&P. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.

Place the duck breast-side up in a roasting pan on a rack in the center of the 450 degree oven to brown lightly. After 15-20 minutes, lower oven temp to 350 and continue to roast for an additional 1 to 1 - 1/2 hours.

The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pierced.

Remove from oven, discard trussing cord and allow to rest for 10 minutes before carving.

In a small saucepan, combine the red currant jelly and the lemon juice. Bring to a boil and serve with duck.