We called it the Gooduckail: A quail, stuffed into a duck, stuffed into a goose.
We flew too close to the sun.
What if we just made a duck?
my fellow meat-eater inquired.
What if we made….two ducks?
That would be twice as good, I suspect.
And readers, it was.
But in the end, it was always still turkeya subpar bird, at best.
Fuck it, I say.
Make a duck instead.
Duck isnt a difficult bird, unless you make it so.
If youre someone with a 23 step turkey plan, then youll find a way to complicate a duck.
But you dont have to.
Step 1: Buy a duck.
Step 2: Season it.
Step 3: Roast it.
Ducks are smaller, so theres an advantage in not needing to feed a crowd.
You still get the benefit of a beautiful bird on the table.
Defrost it in the fridge over 4-5 days, or in the sink overnight.
Preheat the oven to 350F.
Dry the duck with paper towels by patting it all over inside and out.
Now, the potatoes.
Wash them, and then slice them into 14-inch thick slices.
Toss them with 1 tablespoon each of salt and pepper, and then layer them into the dish.
The neater you do this, the more potatoes fit.
You want more potatoes.
Set the dish aside while you make your duck cuts.
Start by going in lightly, and adding pressure until you get through the skin.
Mostly, you just want to ensure you get good coverage with these slits.
Now its time to season this spectacular specimen.
In this case, I really like the combination ofChinese Five Spiceand cherries, which well add later.
Ive have always loved thesedoohickeysused to lace up the cavity while securing the legs.
While youre at it, break the shoulder between the bird and the wings.
(Youre not taking it off, just snapping it out of the socket.)
Position the bird on the potatoes, breast side up.
Tuck the wings under the bird, which should be easy because you broke that joint.
Its time for the oven!
Two hours at 350F.
While its cooking, were going to make a glaze.
Chuck the cherries into a pan on the stovetop.
Bring the heat up to medium and add the molasses, the soy sauce, and the vinegar.
Allow the mixture to bubble, but youre looking for a simmer while stirring constantly, not a boil.
Remove the dish from the oven and let the duck rest for 15 minutes.
Theyre delicious even without this step, though.
Your sauce just needs a fruit, a sweetener, and a vinegar to balance it all.
Try some stuff out.
Find what you like.
