How to Roast a Duck

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Slow roasting a duck in a low oven makes for a crispy skin with less fat and meat that is moist and juicy. Serves 2 to 4.

Things You'll Need

  • Skewers
  • Salt
  • Chef's Knives
  • Roasting Pans
  • Roasting Racks
  • 1 5 lb. ducks
  • Preheat oven to 250 degrees F, and place a rack in the center of the oven.

  • Remove the neck and giblets from the duck.

  • Rinse, and pat dry duck.

  • Remove large deposits of fat from the openings of the body and neck cavities.

  • Rub the body cavity and sprinkle the skin of the duck with salt.

  • Pierce the skin of the duck all over in 20 to 30 places with a sharp metal skewer. Hold the skewer almost parallel to the duck while piercing it to avoid puncturing the duck meat. You only want to pierce the skin.

  • Place the duck breast-side down on a rack in a roasting pan.

  • Roast duck for 3 hours, pricking the skin every so often a few times with the skewer.

  • Drain the fat out of the roasting pan after the 3 hours, and then turn the duck breast-side up.

  • Increase oven temperature to 350 degrees F, and roast for 45 minutes more.

  • Remove the duck to a platter, and let stand 10 minutes.

  • Serve.

Tips & Warnings

  • Buy the heaviest duck you can because much of the weight is skin, fat and bones.
  • Keep in mind that at restaurants a half a duck is usually used for one serving.
  • If serving 2 people, cut the duck in half through the breastbone and back.
  • If serving 4 people, cut off the legs, and divide at the thigh-drumstick joint. Cut off the wings, and divide in half. Cut off the breast halves, and divide them in half. The servings will be quite modest.
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