I bought a half a rotisseried duck in the freezer section:

http://www.mapleleaffarms.com/Mercha...e=003515512PCS

The directions say for the grill, 10 minutes skin-side down over medium
coals then turn it over and grill 5-10 minutes until heated through. I have
some yellow squash and some zucchini which take about that time when brushed
with oil and seasoned with salt, pepper and perhaps some Penzey's Italian
seasoning or Adobo seasoning. I might make some barley pilaf to go with
this. At any rate I'll have yummy leftovers

Jill

jmcquown wrote:
> I bought a half a rotisseried duck in the freezer section:
>
> http://www.mapleleaffarms.com/Mercha...e=003515512PCS
>
> The directions say for the grill, 10 minutes skin-side down over medium
> coals then turn it over and grill 5-10 minutes until heated through. I have
> some yellow squash and some zucchini which take about that time when brushed
> with oil and seasoned with salt, pepper and perhaps some Penzey's Italian
> seasoning or Adobo seasoning. I might make some barley pilaf to go with
> this. At any rate I'll have yummy leftovers
>
> Jill
>
>
There is not much meat on a duck, so don't count on much left overs.
Most likely, you bought half a duckling and you will have a wonderful
meal, but not much else. I hope I am wrong. I love duck. Before
serving it, I put it back into a hot oven and while the meat heats, I
prick the skin with a fork, so that any fat is released and the skin
gets very crispy and yummy. ) Enjoy, you are going to have a special
meal tonight.

On May 19, 3:40�pm, margaret suran >
wrote:
> jmcquown wrote:
> > I bought a half a rotisseried duck in the freezer section:
>
> >http://www.mapleleaffarms.com/Mercha...reen=PROD&Stor....
>
> > The directions say for the grill, 10 minutes skin-side down over medium
> > coals then turn it over and grill 5-10 minutes until heated through. *I have
> > some yellow squash and some zucchini which take about that time when brushed
> > with oil and seasoned with salt, pepper and perhaps some Penzey's Italian
> > seasoning or Adobo seasoning. *I might make some barley pilaf to go with
> > this. *At any rate I'll have yummy leftovers
>
> > Jill
>
> There is not much meat on a duck, so don't count on much left overs.
> Most likely, you bought half a duckling and you will have a wonderful
> meal, but not much else. I hope I am wrong. *I love duck. *Before
> serving it, I put it back into a hot oven and while the meat heats, I
> prick the skin with a fork, so that any fat is released and the skin
> gets very crispy and yummy. *) *Enjoy, you are going to have a special
> meal tonight.

The web site says it's already cooked and weighs 12 ounces (really
quite small for half a cooked duck). At least 2/3 will be inedible
bone and fat. So you are correct, it will contain just barely enough
meat to feed one.

When I lived on Lung Guyland I would order duck L'orange lunch/dinner
whenever it was a special, it was often the least expensive special,
Long Island Duckling is common on Lung Guyland. They'd serve half a
duck (stuffed), and glazed, very tasty but not a lot of meat... if not
for the stuffing, sides, and whatever else was included there'd be
little to eat. That Maple Leaf Farms half a cooked duck is probably
okay but is very, very expensive... on Lung Guyland I can get served a
full duck dinner for that price. Frozen duckling at the stupidmarket
is the same price per pound as turkey or roasting chicken... usually
about 79 cents/lb, but I didn't bother, was a lot less work and cost
less at a restaurant.

Sheldon