BASIC ROAST DUCK

Basic Roast Duck image

Provided by ratherbeswimmin

Categories Duck

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (4 -5 lb) duck, excess fat removed, rinsed and patted dry with paper towels
salt
fresh ground black pepper
1 tablespoon soy sauce

Steps:

Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick).
Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
Brush with a little soy sauce, and then turn it breast side up.
Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
Carve duck and serve.

Nutrition Facts : Calories 1836.9, Fat 178.6, SaturatedFat 60, Cholesterol 345, Sodium 537.4, Carbohydrate 0.2, Sugar 0.1, Protein 52.6