Fall is here. The leaves are changing and falling, the days are shorter, and it’s starting to get cooler outside. That means it’s time to wake your oven up from it’s summer long hibernation. What better way than to roast something delicious. But i’m not talking about a chicken or a turkey…not yet anyway. I’m talking about a beautiful duck. For those who love poultry, there’s nothing better than the dark meat. The duck is all dark meat, and the crispy skin is the added bonus and desire of everybody roasting a bird!
1 5-6 lb duck
2 Cups boiling water
Salt and Pepper to taste
Depending on where you go, your duck may be only eviscerated and plucked. So we’re going to have to do some cleaning up.
First thing we do is remove the head, leg ends and wing tips. Then we remove the extra skin flaps from the bottom of the duck. Don’t throw any of this away! Roast it along with the duck and then throw the leftover carcass and pieces into a pot and make duck stock. I could drink duck stock all day…
Next, take a fork and perforate the skin all around the duck with a fork. This allows for the maximum amount of fat to render out.
Place your duck on a rack in a roasting pan and pour your boiling water over the whole duck. This tightens the skin up, again allowing for maximum rendering. All of this is to get that skin extra crispy.
Drain the excess water out, leaving it in the pan. Pat the duck dry inside and out. Season the duck inside and out with the salt and pepper.
Roast the duck breast side up at 425 degrees for 45 minutes, then remove from oven. Turn the duck over so it’s breast side down. Roast for another 45 minutes.
Remove the duck and flip it over again so it’s breast side up, draining any excess fat from the cavity. Continue to roast the duck until the skin is golden brown, about another 45 minutes. The total roasting time should be about 2 hours and 15 minutes or so. Transfer duck to a cutting board and let it stand for 15 minutes before carving.
Beautiful isn’t it? Crispy outside, moist inside and absolutely delicious.
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