The flavour of roast duck is much
improved if the cleaned bird is first
put into a pan over a hot fire until
most of the fat has been extracted.
(Watch to see that it does not
burn.) Strain the fat off and repeat
the process. When all possible fat
has been removed put 3
tablespoons of butter into the pan
and place it in a hot oven. Baste
and turn frequendy for 1¼ hours.
OIE RÔTIE À LA BORDELAISE
Another recipe from the same
French cookery book as the gigot de
mouton à la provençale.
Prepare a goose as for roasting;