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Roast Duck Recipe
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Ingredients
To roast a duck you will need:
1 duck
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Instructions
1. Preheat the oven to 375°F (190°C).
2. Place the duck on a clean chopping board and remove any excess fat from the neck and body cavities.
3. Rinse the duck thoroughly, inside and out, under a cold running tap and pat dry with a paper towel.
4. Pierce the skin of the duck all over with a cocktail stick or a thin bladed knife, at 1 inch intervals.
Prick the bird all over with a knife or a cocktail stick if you prefer, leaving a space of about 1 inch between holes.
Care must be taken not to cut into the meat and to only pierce the skin and the layer of fat underneath.
This is quite simple, as the fat is extremely soft, whilst the meat, which is below the fat, is slightly harder to the touch.
By piercing the skin of the duck, this will allow the fat to drain out during roasting.
5. Rub salt and pepper into the skin of the duck, inside as well as outside.
6. Position the duck on a rack placed in a roasting tray, breast side up.
The duck should be placed on a standing rack, which is then positioned in a roasting tray for cooking. This is so that the duck is not standing in it's own fat and so that the fat can be released more easily.
For an extra crispy skin, pour a kettle of boiling water over the duck before placing it in the oven, to melt a little of the fat beforehand.
7. Pour a few cups of boiling water over the duck and into the roasting tray and place into the preheated oven.
8. Roast the duck for up to 3 hours or until no fat remains and the skin is crispy and brown, turning the duck over after every 30 minutes. Basting the duck with the juices may help to release more fat whilst cooking, although this is not necessary.
Duck is generally roasted for several hours in the oven, which may seem a long time compared to roasting a chicken or turkey.
This is so that the fat has time to melt away completely and for the skin to crisp.
9. Once the duck is cooked, remove it from the oven and transfer it onto a carving board. Let it rest for 15 minutes before carving and serving.
A duck is properly cooked when the temperature of the meat at the thickest part of the thigh or breast has reached 165°F (75°C).
This may be checked with a meat thermometer.
The duck should also have a nice crispy brown skin all over.
Serve your Roast duck with roast potatoes and parsnips (if you have limited oven space see the quick and easy recipes in the Christmas recipes seciont)
Leek cheese, chipolatas, seasonal veg and gravy. (See Christmas recipes).
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