So this isn't exactly a recipe... it's just a "how to" guide on roasting a duck. It's not hard. It's like roasting chicken BUT it's not. You have to score the skin first and take special care to keep the meat from drying out. I typically stuff asparagus up the duck's butt and perch it on top of golden potatoes, but I'm fancy and I love a nice dinner. At any rate... this is how I cook Daffy!
First, I cut potatoes, toss them in olive oil, minced garlic, rosemary, thyme and sea salt then place them on a HOT cast iron skillet.
Let me introduce you to Daffy... He's a duck. His neck is stuffed in the middle. It's not a penis. Someone messaged me on snapchat when I cooked this and asked if it was a d**k. Nope, it's not, it's a neck!
Duck is EXTREMELY fatty and you. don't. need. that. in. your. life! So, the extra flaps need to be cut off and the neck has got to go. When you dig your hands inside to put the neck, you'll also feel the giblets (heart, kidneys and other unmentionable organs). Clean that inner cavity out really well.
See, it looks way more gross than it actually is. Just wear kitchen gloves and wash your hands with soap & water afterwards and you'll be fine.
Next, score the skin with a knife BUT make sure you don't cut too far... you only want to pierce the skin to render the fat. Then season and stuff your duck. I use paprika, italian herbs and a little salt.
Place your well seasoned and veggie stuffed duck on top of those potatoes in a very hot oven that's heated to 450 degrees for 45 minutes to an hour...
Cook it until it's done. Sorry I don't have better photos. We we're really hungry and as soon as it came out of the oven and did it's 10 minute rest, we took forks and knives to it. It's favorite in my house... my dog loves the bones!