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2 Ducks, about 4 1/2 pounds
-each 1 Handful each, fresh lemon,
-thyme, Italian parsley, -rosemary, sage (1 teaspoon -each if
dried) 4 tb Kosher salt
Coarsely ground pepper to -taste Remove heads, feet, giblets and
excess fat from ducks.
Using poultry shears or strong kitchen
scissors, remove tails and backbones; cut each bird in half through
breastbone, then in quarters.
Rinse and pat dry.
Prick all over
with the tines of a fork.
Combine herbs with salt and pepper and
rub all over duck pieces, pressing well into skin.
Place quarters
on a rack in a roasting pan, skin side up, and cook in a 300F oven
for about 1 hour, until the fat has rendered into the pan - up to 2
or 3 cups.
Remove from oven but leave on rack to continue dripping
for about 45 minutes.
Start a charcoal fire (a covered grill is
most efficient for this) and when coals are ready and spread, place
duck quarters on rack, skin side down.
Cover grill and cook 10
minutes.
Turn duck, cover grill and cook 15 minutes.
Reverse and
cook skin side up for about 5 minutes more, covered; serve
immediately.
Serves 6 to 8.
Posted by Stephen Ceideburg Feb 1
1990.
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