Roast Duck my way .

[stocker]

I pluck my ducks just after they are shot (while I'm waiting for the next bunch to come in) and using game shears I cut them lengthwise down both sides of the backbone. Cut the backbone through at the base of the neck (leave feathered head and wings attached for transport home) and you can lift out the back and the guts come out easy. I carry water and immediately wash the cavity clean. This prompt attention to cleaning and washing them makes all the difference.

At home the wings, feet and head are removed and after allowing a bit of time to dry I singe any remaining down carefully with a propane torch and give them another wash.

The carcass is then completely boned from the inside including the thighs and legs and what is left is all meat with the skin remaining on the outside. This also gives you your best chance of getting out any steel shot pellets and feathers that may have been dragged into the meat with the pellets.

The meat is seasoned inside and on the skin and you can lay some savory herbs,vegetables or fruit bits inside if you like.

They are then laid into a roaster pan all rolled back into a nice round with the skin side out.

Taking a lesson from Peter McVey of Corbett Lake fame the ducks are then "flash roasted" or as close as I can come to it with a conventional oven and a poor kitchen fan system. Two mallards are in the preheated oven for no longer than 20-25 minutes at 525 'F. You will probably have to exercise the automatic cleaning function of your electric range afterwards.

Remove from oven and let duck rest while you air the kitchen and sip a bit of wine.

Peter says duck has to be a bit bloody when you slice it to remain tender and tasty and I have to agree with him. Rare is the way they should be.

With all bones removed they are simply sliced fully across into 1/4" slices. They get eaten from one end to the other and they are excellent. I like a bit of Oregon grape jelly with them and red beans and rice for an accompaniment.

[Springer]

Well Stocker your method sounds worthy of a try. It will justify all the fun i have shooting them if they are table worthy.
Thanks !!

[stocker]

Springer: I think they are great. If the smoke is too much for your fan to handle you can reduce the heat to about 450 and extend the cooking time to about 30-35 minutes providing you don't overcook them and dry them out. When they lose moisture they toughen.

I have a pair of Kershaw shears and they are great for ducks, will cut through the ribs adjacent to the back bone, leg joints, wings etc. very nicely. Goose wings are a bit much for them though and years ago I tried to convince Kershaw to build a larger heavier set but they didn't appear interested.

Best

[Gatehouse]

I agree with you and peter about quickly roasting duck breasts at high heat, and leaving them rare. Too many thik that the proepr way to cook a duck is by baking it for 3 days

I've eaten at Corbett Lake, and I foiund thier food to be really good.

Try tin snips for the geese. They proabably arent' stainless, though so you'll have to clean them well.