Karl Ratzsch's Roast Duckling a la Ratzsch
This dish was prepared for President George W. Bush during his visit to Milwaukee.
1/2 cup vegetable oil or melted shortening
1 (4-5 lb.) whole duck, trimmed of excess fat, giblets removed
Seasoning salt
White pepper, to taste
Garlic, to taste
4 cups chicken stocks
1 onion, chopped
1 bay leaf
Place oil or shortening in roasting pan and heat in 375 degree oven until oil is hot. Rub duck inside and out with seasoning salt, pepper, and garlic. Place duck in roasting pan, breast side up. Roast 45 minutes, or until duck begins to brown. Heat chicken stock on stove. Open oven and pull out pan, add onion, bay leaf, and stock. Turn duck over so that breast side is down.
Reduce heat to 300 degrees. Roast 1 hour. Reduce heat to 275 degrees, turn duck over so that breast side is up. Roast until golden brown and tender. Total roasting time should be 2-2.5 hours. Remove bay leaf and serve with dressing and wild rice. Makes 2 servings.
1/2 cup vegetable oil or melted shortening
1 (4-5 lb.) whole duck, trimmed of excess fat, giblets removed
Seasoning salt
White pepper, to taste
Garlic, to taste
4 cups chicken stocks
1 onion, chopped
1 bay leaf
Place oil or shortening in roasting pan and heat in 375 degree oven until oil is hot. Rub duck inside and out with seasoning salt, pepper, and garlic. Place duck in roasting pan, breast side up. Roast 45 minutes, or until duck begins to brown. Heat chicken stock on stove. Open oven and pull out pan, add onion, bay leaf, and stock. Turn duck over so that breast side is down.
Reduce heat to 300 degrees. Roast 1 hour. Reduce heat to 275 degrees, turn duck over so that breast side is up. Roast until golden brown and tender. Total roasting time should be 2-2.5 hours. Remove bay leaf and serve with dressing and wild rice. Makes 2 servings.
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