1. Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly. 2. Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster. 3. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow. 4. Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving. 5. In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.
1. Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight. 2. Preheat oven to 450 degrees F. 3. Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey. 4. Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup. 5. Carve goose and serve with Stuffing and Cumberland sauce. Basting Syrup: Mix all ingredients together in a small bowl. Stuffing: 1. Preheat oven to 350 degrees F. 2. Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened. 3. Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour. Cumberland Sauce: In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose. Recipe courtesy of Mark Slawson, The Wort Hotel, Jackson, WY
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