Recipe Instructions:
Ingredients:
• 1 whole duck or goose, cleaned and giblets removed
• Salt and pepper, to taste
• 2 tablespoons vegetable oil or duck fat
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, crushed
• 1 cup chicken broth or water
• Fresh herbs (rosemary, thyme, sage), for seasoning
Instructions:
• Preheat oven to 350°F (175°C).
• Pat duck or goose dry with paper towels. Season generously inside and out with salt and pepper.
• Heat vegetable oil or duck fat in a large oven-safe skillet or roasting pan over medium-high heat.
• Sear duck or goose, breast side down, until golden brown. Flip and sear the other side.
2. Add Aromatics and Roast:
• Scatter quartered onion, chopped carrots, chopped celery, and crushed garlic around the bird.
• Pour chicken broth or water into the pan. Add fresh herbs.
• Transfer skillet or roasting pan to the preheated oven.
• Roast for 2 to 2.5 hours, basting occasionally with pan juices, until the skin is crispy and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
• Remove from oven and let rest for 15-20 minutes before carving.
• Serve with dumplings and cabbage on the side.
