Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And if you listen carefully, you can hear a faint "AFLAC" from it....:P

From !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/17880258/

Yes, its duck season...or rabbit season...no, duck season...rabbit season...duck season...duck season...FIRE! :p

Sorry, undertaker666dead I couldn't resist :P

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ROAST DUCK:

INGREDIENTS

duck (1 whole duck, cut into pieces- though it's 'spatchcocked' here)
4 stalks celery
4 carrots
6 apples
1 onion
1 clove garlic
club house spice Lemon & herbs
club house spice greek
olive oil.

Instructions

Using a sharp knife cut down both sides of the ducks back bone. Then flip the duck over and press down on the breast until the duck is nice and flat. Next take a small knife and poke holes all over the duck skin being careful not to go into the meat. This helps the duck fat to run out of the duck and keeps the meat from getting too greasy.

Next cut up all the vegetables and apples and lay them out in the bottom of a roasting pan. Now if you are like me and don't have a roasting rack all I do is use some nice big carrots. That works just like a roasting rack and you can eat them after. Now for the duck cover both sides in the spice and olive oil and give it a bit of rub down. Pre heat an oven to 350 and put the duck in and let cook for about 3 hour but keep an eye in it so you don't burn the duck.

As for cutting the duck like this it helps the duck to cook more even and faster.*

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* From Chris: Undertaker is correct, as this is called "spatchcocking". What's more, the juices will help baste all of the veggies underneath, making this a spectacular dish.

Also, DON"T throw out the carcass, that can make great duck soup later on :B