A duck is a different beast from a turkey. It is smaller, and much fattier. My internet research indicates that you need to render the fat from the bird in order to get a crispy skin. As usual, I ordered my bird fresh from Boucherie Notre-Dame, and picked it up mid-afternoon Christmas eve. I hope it will be as succesful as my turkeys were this year.
So I am going to steam the bird for about 75 minutes in the roasting pan on the stove top. I placed a round baking pan in the roasting pan then put the roasting grill on top of that. I added about 5 cm of water in the pan, then put it on a burner to boil. When the water reached a boil, I placed the duck on the roasting grill, with the bird just suspended over the boiling water. That should melt the fat off of the bird, and ready it for roasting. I cross-hatched the breasts with a knife to help the fat escape.
The giblets were removed from the bird, boiled, and thrown out, and the broth saved for gravy.
Stuffing was as per my thanksgiving 2009 recipe, but with Toulouse sausage. I prepared it in the morning, so it is already at room temperature. The sausages were cooked at lunch time, with some used for brunch.This way the meat hasn't been hanging around for long at room temperature.
The bird went into the steaming pot at 14:17...
it exited around 15:30... It was stuffed loosely then put in the oven at 35oF for about an hour. 9 mins per pound with a 6-7 pound bird.
I basted in a little, but most of the fat was rendered, so there was little in the way of pan drippings.
At the 30 minute mark, I added potatos and carrots.In retrospect, I should have added them at the beginning.
Final result was moist, rich without being greasy and the skin was crispy. I served it with asparagus lightly poached in the microwave, the root vegetables and stuffing.