Ketchup duck is my mother’s invention. According to my grandmother.
You take a duck quarter. Peel back the skin. Squirt ketchup onto the flesh, sprinkle salt, garlic, onion powder and paprika, mix with fork. Pull skin over this. Then put the same ingredients on top of the skin.
When baked, the skins are delicious and crispy and the duck is flavorful.
Do 4 in a 9×13 pan, slice a couple of potatoes and fit them in, and bake at 400 for an hour or however long it takes to cook.
This duck is perfect for a fancy Shabbos or Yom Tov meal, and also delicious during the week. There was no reason for anyone to bother making any other kind of duck after my mother invented it. This is the only kind of duck worth making.