Karl Ratzsch’s Roast Duckling a la Ratzsch

Karl Ratzsch’s is an old world landmark in Milwaukee and has been the epicenter of fine German food and dining for more than 100 years at 320 E. Mason Street. Screen Shot 2015-01-26 at 7.11.03 PMThe history and lore of the restaurant is detailed on Karl Ratzsch’s site:http://karlratzsch.com/history.html.

Today’s posts include the cache of Karl Ratzsch’s recipes we’ve scored, starting with Duckling a la Ratzsch. This duck was prepared for President George W. Bush when he visited Milwaukee during his term. He told WTMJ radio, “I had a duck that looked like a goose. It was the biggest duck I ever saw in my life. But it was good.”

Karl Ratzsch’s Roast Duckling a la Ratzsch
1/2 c. vegetable oil or melted shortening
1 (4-5 lb.) whole duck, trimmed of excess fat, giblets removed
seasoning salt
White pepper to taste
Garlic, to taste
4 c. chicken stock
1 lg. onion, chopped
1 bay leaf

Preheat the oven to 375° F. Place oil or shortening in roasting pan and heat in oven until oil is hot. Rub duck inside and out with seasoning salt, pepper and garlic. Place ducking in roasting pan, breast side up.  Roast 45 min., or until duck starts to brown. Heat chicken stock on stove. Open oven and pull out pan, add onion, bay leaf and stock. Turn duck over so breast side is down.

Reduce heat to 300° F. Roast 1 hour. Reduce heat to 275° F., turn duck over so breast side is up, roast until golden brown and tender. Total roasting time should be 2-2½ hours. Remove bay leaf and serve with dressing and wild rice. Makes 2 servings.