Roasting the Doc
Aug 24 '04
The Bottom Line First make sure the doc is kilt.
drdevience is well loved and well known here at Epinions but imagine my surprise when I discovered there was actually a recipe on the Internet for um, shall we say, roasting
(wink, wink) the doc! Put on your best kilts, boys, the doc is plucked and ready to cook!
Caution. The following recipe is X rated.
Ingredients:
1 free-range doc
2 tablespoons of olive oil
Directions: (with my own helpful commentary)
Rinse the doc inside and out and pat dry. (Preferably while wearing a kilt.)
Slip your fingers or a rubber spatula between the fat and the meat to separate them. (Do this while whispering "who's your daddy?")
Prick the skin all over taking care not to prick the meat. (Some call this "prep", some might call it foreplay.)
If possible, turn on a fan to let the doc air-dry while it comes, (to room temperature that is.)
Stuff the doc 3/4 full (You tease.)
Rub the outside with olive oil and then massage thoroughly. (With or without the kilt...although at this point without is probably best.)
Tie the legs together loosely. (She's been a naughty doc.)
Put the doc in a roasting vessel preferably fitted with a rack. (With more force say, "Now, WHO's your DADDY?)
Bathe doc with warm water. (Whatever trips your trigger.)
Position so the legs point toward the back. Roast well for about 45 minutes.
Turn up the heat and roast until it's dripping.
For the last hour turn so that the legs are facing front.
The doc is done when the juices run clear from a thigh pricked all the way down to the joint.
Let the doc rest before eating.
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Wait a second....this recipe is for Roast DUCK. 'my bad?
Nothing like a juicy Doc Roast!
Join in the one year anniversary celebration of iluvbirds at Epinions by roasting our beloved Lori.
Love ya, Doc. Congratulations, Savanna!
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