CRISP ROAST DUCK
Make and share this Crisp Roast Duck recipe from Food.com.
Provided by AmandaInOz
Categories Whole Duck
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan.
- Pour boiling-hot water over duck to tighten skin.
- Cool duck, then pour out any water from cavity into pan.
- Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
- Roast duck, breast side up, 45 minutes, then remove from oven.
- Turn duck over using 2 wooden spoons, and roast 45 minutes more.
- Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours).
- Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
Nutrition Facts : Calories 2294.1, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 2105.3, Carbohydrate 0.4, Fiber 0.1, Protein 65.3
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