Roasted Duckling
by by Chef Bill Spitz
of Levana Make a Mirepoix consisting of the following:
1 Large Onion (chopped)
1 Large Carrot (chopped)
3 Celery Ribs (chopped)
1 Orange (chopped)
1 Green Apple (cored and chopped)
6 Cloves of Garlic (finely chopped)
12 Juniper Berries
3 Sprigs of Fresh Thyme
2 Bay leaf
2 oz Oil or Margarine Saute the mirepoix in oil or margarine and set aside. Season the Duckling cavity with pepper. Fill with the mirepoix. Truss, tie and
rub the duckling with olive oil. Carefully pierce the skin - but not the breast meat. Preheat the oven with the roasting pan inside to 550. Add approx. 2 oz of oil to pot and place the duckling in for 45 min. Remove and drain fat (keep liquids, fats, and juices). Place back in oven for 20 min. at 375 . Remove, drain, save liquids. Return duckling to oven for 15 min at 550. Juices will now run clear. This is done to obtain crispness and rid bird of as much fat as possible. Remove from oven. Take out of roasting pan and set aside. Again save all fat and juices. | 
