A Ducky Christmas in June

We finally had Christmas dinner on Monday. I've had a duck sitting in the freezer for six months. Shannon spent Christmas and New Years in the hospital, and duck is not something I like to eat by myself. Actually, I just don't want to make it unless someone else will share it.

I had planned to make it on Sunday, but my brother-in-law called up and wanted to take use out for lunch for my birthday. It was such a nice gesture that I couldn't say no. Besides, I got my favorite chicken adobo taco and black beans.

Ducks can wait sometimes, and since this one had been waiting six months I figured one more day wouldn't hurt.

So this brings me to my recipe for a very good roast duck.

First, pull all that stuff they put in the cavity out (neck, giblets, orange sauce). Wash the bird under cold water and remover the flap of fat around the neck. Peel a small-medium white onion and put it the cavity (just put it in whole--it moderates the gamey flavor that some people don't like). Rub the carcass with salt (preferably sea salt) and pepper (freshly ground--accept no subsitutes).

Place salted and peppered bird in preheated 350 degree oven. Cook 30 minutes per pound.

When 1 hour is left in cooking time, remover water fowl from oven and dust liberally with cinammon powder, clove powder and nutmeg.

Return to oven.

When it's half an hour from done, baste with honey, generously.

When done, let it rest for 15 minutes to half an hour.

Voila! A perfect duck.

Enjoy Christmas when you can. Even if it's 95 degrees outside. It's more of a concept than an actual day.