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Roast Duck

Actually I haven’t had duck in many years as you can tell the second one at the bottom came off and Mr. Riaz told me to take the picture and I said it is hard to put the piece of leg back on that I already cut off of the duck itself and I took a picture of the rest of the duck just to show you how much sabir meaning patientce I have which is totally none. Prior to this which was the last time I ate duck before this that my head was spinning around like a top and that duck came from the live poultry place thart I no longer go to because of their trifiling attitude.

Mr. Riaz knows I love Farm City which is my favorite zabhiha halal meat store here in Chicago. They have great meat at great prices. Also Mashallah this duck was not extremely fatty like the one coming from the live poultry place. The meat omg is so delicous and is the bomb and now I am going to tell you how I made this. After I yanked the giblets and the neck out and placed them in my instant pot I took a roasting pan and I have a small trivet that I had for ages and did not come with my instatant pot. The ducks takes a realy long time to cook and my opa Jacobe taught me how to cook a great duck but this time this is my recipe and not his so it is a Benazir Khan original just like the post before it so the only way you can get this recipe is from me.

Ok I had to be off to the kitchen and remove my cranberry jelly from my instant pot and munch on a little more of this delicous roast duck which is now in the refridgerator and cold. Ok guilty as charged I love cold duck too. No I do not mean this red sparkling alcoholic beverage that is nearly like champane. I don’t drink or consume anything haram because it is forbidden in my religion.

I also had to take my medicine and now I have to wait for 2 hours to check my blood sugar levels. This duck this time did not have my head spinning like a top and there is more juice then fat when I got done cooking this duck. So It is immediate enjoyment. The oven is preheated at 350F or 180C. Place a trivet in a roasting pan and spray them both with cooking spray. Rinse the duck and place it on the trivet inside the roasting pan and start seasoning it like this. I pinch each of seasoned salt, vegtea seasoning, pink salt, sea salt including the infused kind, I used the smoke infused kind. Add also 1 bullion cube or 2 pinches of bullion powder, 1 pinch of kosher salt. For herbs I used all I am mentioning 1 pinch each of dill, chervil, lovage, tarragon, thyme, chives, savory, lovage, marjaroram, thyme, sage and rosemary. You can use liquid smoke too by using 3 shakes if you did not use an infused sea salt with smoke flavoring added and same goes for the hot sauce, It is not ok if you are using a chili infused sea salt.

Add 3 dashes each of mrs dash, lemon pepper, balsamic vinegar, you can also add white vineagar or apple cider vinegar too. worcestershire sauce, maggi or knorr aroma, grated nutmeg, in mortar and pestle add 1 strand of mace 1 pinch of peppercorns, 1 pinch of celery seeds, 1 juniper berry 2 allspice berries, 1 broken piece of cinnamon to grind and add to the duck and massage everywhere inside the cavity and outside under the wing and the skin under flap where the neck was without missing a single spot. Add 1 onion or shallot quartered, 1 apple deseeded and quartered and 2 cloves of garlic rough chopped and placed in the cavitiy and in the wing and the fold of skin under the neck. Close the top of the roasting pan and stick it in the oven for 3 hours. This means you set 1 hour on the oven 3 times in order for the duck to cook and open oven door each time and rase the lid to baste the duck with a baster. Also this is great to eat with duck giblets and grains post.

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