Question... I Am Cooking a Duck!!

I have some Spanek vertical roasters and I cook chicken, duck, goose and turkey with them.
I remove neck and gibblets, wash bird inside and out and stand it up on the roaster, set it in a pan.
Any good chicken rub with work with a duck.
A duck (and goose) is very greasy, so using a fork, prick the skin over the breasts several times - this lets the grease drain into the pan.
I fill the pan till there's a quarter inch water in it (I add 1/4 cup sherry to it), then pop it into the over.
The cooking times are here:
http://spanek.com/roaster/basic-roaster-instructions.php

It comes out very moist and the skin is crisp all over.
I love a good duck for supper every now and then but you don't get a whole lot of meat from it.
A goose will give you more meat, and tastes great, but it's so darned expensive we only have one once every few years.

all I know is gooooogle

If he is Dutch and wants the Duck he remembers, I would start looking for authentic recipies. One thing I know about Duck is it is terribly fatty. Emmeril says restaraunts do a quick parboil 24 hrs in advance to render some of the fat off. He describes in detail on his website how to render the fat and keep it to flavor other things. It also stinks to high heaven, so do it somewhere well vented!

DenmarkIn Denmark, the traditional Christmas meal served on December 24 consists of roast pork with crackling, goose, duck, or just duck and goose. The meat is served along with potatoes (some of which are caramelized, some roasted), red cabbage, and plenty of gravy. It is followed with a dessert of Risalamande, rice pudding served with cherry sauce or strawberry sauce, often with a whole almond hidden inside. The lucky finder of the almond of which is entitled to an extra present, the almond gift. Christmas drinks are Gløgg and traditional Christmas beers, specially brewed for the season. These usually have high alcohol content.

http://www.zesterdaily.com/cooking/1189-danish-holiday-di...

Probably too late for your duck foray, but I am a gun duck roaster (if I do say so myself). Definitely roast it on a rack so that the fat drips off into the pan. Duck fat is the best thing ever for roasting your potatoes and other veggies in. Either stick the veggies under the rack, or drain the fat onto your potatoes in another pan. I like to cut some lemon and stick it in the cavity with some peeled garlic cloves.

Good luck!

Roast Duck with Apple Dressing

Ingredients

1 (4 pound) whole duck
salt and pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped apple
3 cups cornbread crumbs
1 tablespoon olive oil

Directions
1.Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
2.Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
3.Preheat oven to 350 degrees F (175 degrees C).
4.Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
5.Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

Not that hard to roast a duck. Good luck !!

Uggh...no offense, but I can't even bear the thought.
My ex husband loves duck and he's actually a pretty good cook.
So, when we were married, he decided to cook a duck.
The smell literally made me so sick that I was out the back door throwing up and trying to get fresh air.
He promised he'd never cook another one although he did tease me from time to time that he'd try it again.
I can't be at my sister's if they are cooking duck either. The smell of it just kills me.
I hope it turns out all right and your husband really likes it.
It's really sweet of you to make this for him.

Good luck!

You can season your duck on the inside and some on the outside.

You will need a roasting pan with a rack so that the fat will drain away from the duck otherwise it will be a greasy soggy duck (worst than meatloaf). Set your oven to about 350 and let it cook without a cover for about a good hour. Check the color of the duck when you drain the extra fat off. When it gets to a golden brown and is a bit crisp cover the top with foil to help keep the moisture in.

Check with google for the time per pound to cook your duck. Now I want one.

Enjoy the experience.

The other S.

I would just search it on the internet. Just search duck recipes and I am
sure plenty will come up.