Breastless Roasted Duck

This bird has been sitting in my deep freeze for a few months. I honestly wasn’t sure what I was going to do with it, until the other night when I decided that I wanted to make duck gnocchi. (Recipe will beposted tomorrow. ) I knew I needed to roast the duck to get the flavor and texture I wanted, but I had never roasted one without breasts. (I had previously removed the breasts when I made duck breast confiet.) I thawed my bird and rubbed it down with olive oil and my duck seasoning, baked it off breast side down and voila! It came out just as good as a whole duck.

1 breastless duck
2 tbs olive oil
2 tbs Duck Rub

Preheat the oven to 400°

Twist the wings of the duck and bend the tips towards the breast crevasses. Coat in olive oil. Sprinkle with 2 tbs of my duck rub, making sure to coat the entire bird. Lay your bird, brest side down, on the roasting pan rack.

Place the roasting pan into the oven, uncovered for 1 hour. Remove from oven and allow to rest about 20 minutes before disassembling and stripping meat. Once the duck has cooled, remove the skin. Next you can cut through the cartilage and bone to remove the legs and wings. Work through the bird, removing as much meat as possible. Discard the carcass or save for roasted duck broth. You can use the duck skin in your recipe, as I like to do, or just toss it and only use the meat. So, there you are. How to roast a breastless duck.