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What You Need:
(To serve 4)
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One 5- to 6-pound Long Island duckling, cut into quarters
MARINADE
¾ cup vegetable oil
½ cup red-wine vinegar
1 teaspoon salt
Freshly ground black pepper
1 cup thinly sliced onion
3 large garlic cloves, thinly sliced
2 large bay leaves, coarsely crumbled
Salt
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Translate this recipe:
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| How To Cook: |
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1. Wash the duck under cold running water and pat thoroughly dry. With poultry shears or a sharp knife, trim the quarters, cutting away all exposed fat.
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2. In a shallow glass, porcelain or stainless-steel pan large enough to hold the duck quarters in one layer, mix the oil, vinegar, salt and a few grindings of pepper.
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3. Add the onion, garlic and bay leaves. Lay the duck in this marinade, baste thoroughly and marinate at room temperature at least 3 hours, turning the pieces every half hour.
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4. When you are ready to broil the duck, remove it from the marinade. Strain the marinade through a fine sieve and discard the vegetables. Preheat the broiler to its highest point.
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5. Arrange the duck, skin side down, on the broiler rack, sprinkle lightly with salt and broil 4 inches from the heat for about 35 minutes, regulating the heat or lowering the rack so the duck browns slowly without burning.
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6. Baste every 10 minutes or so with the marinade. Turn the pieces over with tongs, sprinkle with salt and broil 10 to 15 minutes longer, basting 2 or 3 times with the marinade.
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7. When the duck is tender and a deep golden brown, arrange it on a heated serving platter. Moisten with a tablespoon or so of the pan drippings if you wish and serve at once.
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