If the idea of an enormous roast turkey seems too much, consider celebrating with roast duck. Depending on the size, duck will feed 2 – 4 people and is a real treat with its crispy skin and succulent meat. The French often serve it with a sweet and sour orange sauce for a traditional Duck A l’Orange. I have given this delicious sauce a North American spin with Ginger Infused Maple used as the sweetener along with shallots and vinegar.
One thing to consider when roasting duck is the generous amount of fat that will render from the skin. While it can get a little messy, there are many uses for it. To start, trim any excess pieces of fat along the neck while still uncooked and roast them alongside. These will crisp up to cracklings which are delicious. You should also score the skin, making cuts diagonally across the breast, through the fat but stopping just before cutting the meat. Every half hour, take the pan out of the oven and spoon off the excess liquid fat into a heat-proof bowl. Reserve this lard for the next time you saute potatoes and you will have some very flavorful spuds.