Slovenian Recipes

I decided on duck rather than chicken because it seemed more exotic.  I had never actually roasted a duck before.  In case you are in the same boat, here is how I did it. There is nothing especially Slovenian about this way of roasting a duck.  I consulted a few standard American cookbooks to come up with this.  The main issue, as I understand it, is getting rid of some of the fat without letting the meat dry out. A 5 lb duckling, fresh and organic salt and pepper other seasoning of choice To prepare: Remove giblets.  Rinse, dry, and cut off excess fat.  Cut slits in the skin, at regular intervals, all over the duck.  Use a small sharp knife blade held just under the surface of the skin, and parallel to it. Coat the duck inside and out with a mixture of salt, pepper, and any other seasoning you desire.  (I used a Mediterranean seasoning mix prepared by our local spice shop.) Put the duck, breast side down, on a rack in a rectangular...