Whole Roast Duck
Whole roasted duck with crispy skin. Tender, juicy and delicious.
Servings: 4 People
- 1 5 1/2 Pound Duck
- salt and pepper to taste
Preheat oven to 400°F Convection / 425°F Non-Convection. If your duck came with giblets inside the body cavity, remove them and set aside. Trim extra skin that extends past the bird and place that as well as the giblets in a sauce pan. Season with salt and pepper, cover with water and simmer on medium for at least one to two hours while duck is roasting. This will create a duck stock that you can use for making a gravy or sauce or even polenta to serve with the duck. Totally optional.
Score duck skin in diagonal pattern with sharp knife OR pierce all over (without penetrating meat) with sharp knife. Place duck on rack in 13" x 9" dish and pour about 2 cups boiling water over duck to tighten skin (mostly the breast). Drain all except for about 1 cup of water from dish. Drain all water from inside the duck.
Pat dry. Turn duck onto its breast side so the back is facing up. Roast uncovered for 30 minutes. Reduce heat to 350F° Convection / 370°F Non-Convection, flip duck over so it's breast side up and roast for another 45 minutes up to one hour. Check the temperature with a meat thermometer. The USDA recommends 170°F, but I'm happy with anywhere between140°F - 150°F.