I wrote about my "Christmas" duck last year that turned out to be my December 29 duck because it took a long time to thaw. Can't find the thread.
My friend the "egg man" who raises fancy chickens, game birds as well as guinea fowl, ducks, geese and etc., brought me a lovely big duck that had been flash frozen.
That sucker was determined to stay frozen but once I did get it thawed, it was a beauty. And the long, low roasting method produces a lot more lovely duck fat.
I started it breast down and using my handy poultry hook, turned it over half-way through the roasting time. I had stuffed a large orange, studded with 4 or 5 cloves and a large onion, also with a few cloves, in the cavity.
This was just after turning it when I applied the orange/apricot sauce I had made from homemade apricot preserves.
Then, after another 2 1/2 hours at 275° - - And finally 25 minutes at 375°F. To finish that glaze.
and the duck fat
and I used this to turn it. Very handy instrument.
