Roasted duck is a popular dish in many cuisines around the world. It's known for its flavorful and tender meat, crispy skin, and rich, savory taste. Here's a basic recipe for roasting a duck:
Ingredients:1 whole duck (about 4-5 pounds)
Salt
Pepper
Optional: herbs and spices like thyme, rosemary, garlic, etc.
Instructions
Preheat the Oven:Preheat your oven to around 350°F (175°C).
Prepare the Duck:Remove any giblets from the duck's cavity and discard them (or use them for another recipe).
Rinse the duck inside and out with cold water and pat it dry with paper towels.
Season the Duck:Rub the duck inside and out with salt, pepper, and any other desired herbs and spices. You can also use a marinade for added flavor.
Prick the Skin:Use a sharp knife to prick the skin of the duck all over. This helps the fat to render out during roasting and results in a crispy skin.
Truss the Duck (Optional):Trussing involves tying the duck with kitchen twine to help it cook evenly. This step is optional but can result in a more even roast.
Roast the Duck:Place the duck on a rack in a roasting pan, breast-side up. If you don't have a rack, you can also place the duck directly in the pan.
Roast in the preheated oven for about 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) for the breast meat and 175°F (80°C) for the thigh meat.
Check for Doneness:Use a meat thermometer to check the internal temperature. The skin should be golden and crisp.
Rest the Duck:Allow the duck to rest for about 10-15 minutes before carving. This allows the juices to redistribute and results in a juicier meat.
Carve and Serve:Carve the duck into serving portions and serve with your choice of sides.
Remember, cooking times can vary based on the size of the duck and individual ovens, so it's always a good idea to use a meat thermometer to ensure it's cooked to a safe temperature. Enjoy your delicious roasted duck!
29 NOV 2019
“Find ecstasy in life; the mere sense of living is joy enough.” —Emily Dickinson
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