Roast Duck for a Happy Birthday

I know that bad food photography is a sin (the lighting in my kitchen is just terrible) but I just gotta show you what's cookin' here....

Prep is just cutting up some veggies, put in the oven, and that is all there is too it.

We are still in duck heaven around here. Yesterday I fixed up a roast duck that is perfect for a birthday celebration. Who's birthday? Our pal D, from the Gastronomic Gardener!  Unfortunately, he lives hours away so it was a virtual party - so we got all the food! By the way - has everyone seen his great new site? Wow what an inspiration!  And check out the food pix done right. I love D's approach - he's a regular guy with a job and family but he uses every inch of his in-city yard to grow fabulous produce. Then he cooks it up in a pan, deliciously.

There has been a rumor since the '70s that duck is greasy and hard to fix. Nothing could be further from the truth. This approachable roast duck is easy peasy and almost entirely hands free. I got this recipe from my pal Bourbon Red who really knows how to set out a supper fit for a king.

First, go and get your duck. If they aren't out there in the yard then check the freezer section of your grocery store.  Salt the duck inside and out and flop it into a baking pan. You should also prick the skin (not into the meat) all over so the fat can drain out.

Next, cut up some veggies. I used onions, carrots, potatoes and sweet potatoes. Then add in some fruit - you heard me fruit - pears, apples, prunes if you got 'em. I used dried mission figs. Pile the fruit and veggies all around the duck - and put an onion or whatever you got inside the cavity. Then spice it up the whole mess with thyme and marjoram - a few hearty grindings of pepper and voila. That's it.

Here's the trick to roasting it... low and slow for a couple hours. I know. Can you believe it? Just have your oven heated to 275-300* and leave it be for a 2 or 3 hours depending on the size of the duck. Mine took about 2.5 hours.  When one of the legs wiggled easily I took it out. At first I was so disappointed!  I was sure I'd over cooked it. But nope. This foolproof method will get you an entirely cooked duck with very little chance of messing it up. The meat was tender and delicious and the veggies were out of this world.

Tender and delicious...and oh the veggies...

Normally I like duck rare - like a steak. But this easy peasy method had me sold by the first bite. I'll try more complicated cooking techniques in the future but I'm coming back to this prize winning preparation for sure.

As I sat down to this superb supper (and was promptly surrounded by a bunch of over interested cats....) I raised a glass to my pal D.... to a good health, good gardening, and a very Happy Birthday!

Happy Thursday everyone! Now get out there and find yourself a duck to roast!