Walksalot's duck

When I am hunting at the cabin one of my favorite meals is roast duck.

I salt and pepper the outside and stuff the cavity with carrots and onions, set the bird in a covered roaster and set the timer on the stove so the oven comes on around 3 o'clock at 350 degrees. By the time I am back by around 5 0'clock I take off the cover to let the skin get crispy, it takes about half an hour, and I haul the bottle of Southern Comfort out of the freezer and while I am having a few shots of that I am peeling potatoes. My vegetables are inside the bird so that is taken care of.

I have to tell you to drive up to the cabin and while unlocking the door I smell the duck cooking boy howdy that is nice. I am usually hunting by myself so I get to eat the whole duck.

A little duck fat in a cast iron pan and some flour to make a rue then add the potato water and I have gravy to die for. A little salt and pepper goes unsaid.

Now I have to confess, at the risk of being hauled before a pannel of senior members of this form hand picked by Cariboo and running the risk of having my bow string cut and the lens poked out of my scope, that I buy the duck at Overwaitea.