MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Twice Cooked Herbed Ducks
  Categories: Chinese, Poultry, Ceideburg 2
       Yield: 6 servings
  
       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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