Well for Thanksgiving I am doing something a little different. The traditional thing is that I will be getting up early to smoke a turkey but along with that I will be roasting my first duck Canton style.
I've had quite a time talking with my wife on how to do this. First my wife was horrified that I can't buy a duck with it's head and neck still attached. I told her you can't buy any dead animal in America with its head attached, even a fish in most places.
She wanted me to put the stuffing inside the duck and sew up it's back side. Then she wanted me to put the hose of a bicycle pump into it's mouth and blow up the abdomen. Well I found way too much humor in this and I was severely rebuked for it.
I told her that I would do everything but apply the air. She didn't like the idea. I asked her, if a duck is missing its head and neck how is one to tie it off to keep the air inside?" I told her that I would speak for 2 hours while I cooked it and that should be sufficient hot air for the subject at hand. She didn't understand as usual.
Needless to say I will be roasting a duck tomorrow morning minus the air.