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Didee’s Duck


Serves 4 to 6. This recipe from the late Herman Perrodin former owner of Didee's and grandson of Charles Adrian "Didee" Lastrapes.

1 (4 1/2- to 4 3/4-lb.) duckling
3 cups hot water
1 tsp. pickling spice
1 tbl. parsley
3 tsps. salt
1 tsp. ground black pepper
1 tsp. red pepper
1 tsp. poultry seasoning
1 1/2 cups apricot nectar
2 tsps. soy sauce
1 tsp. anise
1 tsp. onion powder
1 tsp. garlic powder
1 tbl. honey
1 tsp. grated orange peel
1 tbl. arrowroot
1/2 cup water
1 oz. orange curaçao or Grand Marnier

1. Thaw duck according to package directions. Wash duck thoroughly and cut off excess skin at neck. Cut off wing tips. Remove excess fat from cavity.

2. Place heart, gizzard, liver and neck in a small saucepan. Add hot water, pickling spice and parsley. Bring to a boil, cover, reduce heat and simmer while duck is roasting.

3. Prick duck in breast and back with tines of a fork.

4. In small bowl, mix salt, black pepper, red pepper and poultry seasoning. Rub inside of cavity, breast and back with seasoning mixture.

5. Place duck on rack in open roasting pan and bake in 400-degree oven for 45 minutes. Drain off fat, then reduce temperature to 350 degrees and continue to bake.

6. Mix together apricot nectar, soy sauce, anise, onion powder, garlic powder and honey. Baste duck frequently with the mixture and continue roasting for about 2 hours, until duck is tender and well glazed.

7. Pour off excess fat from drippings and add remaining basting sauce to the drippings along with 2 cups of stock from giblets. Simmer for 5 or 6 minutes until browned drippings in pan are dissolved in stock. Stir in orange peel.