MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Roast Duckling
  Categories: Poultry, Ceideburg 2
       Yield: 2 servings
   4 1/2 lb To 5 lb. duckling
            Chef’s Salt (see below)
       1    Carrot, washed, scraped,
            -and coarsely chopped
       2    Stalks celery, coarsely
       1 md Onion, coarsely chopped
       1    Or 2 cloves garlic, thinly
       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
   The following three recipes are from a book called “The Chef’s Secret
   Cook Book” by a Hungarian psychologist turned chef named Louis
   Szathmary. Szathmary is more interested in good food that in culinary
   pomposity and that makes for some good reading.  At the end of each
   recipe is a “Chef’s Secret” that explains exactly why the recipe
   recipe is prepared in the way it is.
   1.  Preheat the oven to 300F to 325F.
   2.  Use a roasting pan with a tight-fitting cover.  Put the lard,
   duck fat, or chicken fat into the roasting pan.  Reach into the vent
   end of the duckling and remove the neck and giblets, which will be
   inside the body cavity.  Rub the inside and outside of the duckling
   with Chef’s Salt.
   3.  Place the duckling, breast down, directly on top of the lump of
   fat in the roasting pan.  Place the cut vegetables and garlic inside,
   on, and around the duckling.  Add about 1 to 2 inches of water to the
   pan. Add the peppercorns, bay leaf, and marjoram.  Cover and place in
   the preheated oven.
   4.  After 2 hours, take the roasting pan out of the oven and very
   carefully remove the duckling to a platter.  Let it cool completely.
   If it is not completely cooled, the dish will not turn out properly.
   5.  To finish, split the duckling lengthwise by standing it on the
   neck end and, with a sharp knife, cutting from the tip of the tail
   directly down the center.  To quarter, each half may again be cut.
   6.  Place the cold, split duckling pieces, cut side down and skin
   side up, on a slightly greased cookie sheet.  Return to a 425F to
   450F oven for 18 to 22 minutes.  Before serving, remove the first two
   joints of the wing, leaving only the third.
   CHEF'S SECRET:  The success of a roast duckling starts with the
   buying. For best results, buy the best.  A 4 1/2 to 5-lb. duckling is
   the most satisfactory and economical size.  It is perfectly safe and
   even advisable to buy frozen duckling.  Look for the mark of
   government inspection on the package.  Store in a freezer or the
   freezing compartment of the refrigerator until ready to use.  Before
   using, let the duckling defrost overnight in the bottom of the
   refrigerator.  After it has been defrosted completely and the flesh
   feels soft, preparation may begin.
   After the duckling has been removed from the roasting pan to cool, it
   can be safely kept at room temperature all day.  Or, if the weather
   is very hot and humid, store the duckling in the refrigerator after
   it has cooled to room temperature.  It is important to bring it back
   to room temperature about an hour before finishing.  Do not reheat
   right from the refrigerator.
   Perhaps you wonder why fat is added to the duck, which is a naturally
   fat bird.  As the water starts to beat in the roasting pan, the fat
   becomes liquid and forms an even surface over the top of the water.
   The surface of fat has a boiling point of 360F degrees, while the
   water boils at 212F.  Without the fat, the water would create a vapor
   surrounding the duck in the covered roasting pan.  This would give
   the bird a steam-cooked, undesirable taste, and would prevent the fat
   under the duck skin from oozing out as it does in dry air.
   Makes 2 to 4 servings.
   Mix well and use instead of salt.
   Be careful to use garlic salt, not garlic powder.  If you use garlic
   powder a small pinch is enough.
   From ”The Chef’s Secret Cookbook", Louis Szathmary, Quadrangle Books,
   Chicago.  1972.
   Posted by Stephen Ceideberg; March 14 1993.