Title: Kacsa Pecsenye (Roast Duck)
Categories: Entree Duck Chef
Yield: 6 Servings

2		Ducks, each weighing 2.2 to
2 3/8		Kg
3	sm	Potatoes per person
		Salt

Cut off wings of duck at the joints, remove the backbones and necks and set aside for the soup (see recipe). Wash ducks and pat dry with paper towels. Liberally salt them inside and out; place in a bowl and cover with a tea towel. Refrigerate for 24 hours. Preheat the oven to 150oC. Place ducks flat in a covered baking dish and roast for 1 hour. Increase heat to 200oC, remove lid and baste with juices often so duck does not dry out. Continue roasting for another hour or until duck is crisp. Remove from oven and set aside in a warm place. Pour off juices and place potatoes in the tin, bake until cooked. Serve with a green salad. Bon Appetit-Exec.Chef Magnus Johansson

Source: Vogue Winter'88

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