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Roasted Holiday Duck
Roasted Duck with crispy skin |
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1 2kg Duck (Fresh if possible, frozen must be thoroughly thawed and allowed to rest at room temperature for an hour)
Salt, White Pepper, Black Pepper
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Preheat oven to 220c/425F. Wash and thoroughly dry duck. Pierce skin and fat around breast meat to allow fat to drain during roasting. Salt and pepper the duck. Place on baking rack inside baking pan.
Cook for 20 minutes at 220c/425F. Turn heat down to 175c/350F continue to roast for 2 1/2 to 3 hours. Skin should be brown and crispy.
Drain fat from roasting pan every hour. Do not baste, this will keep the skin from crisping.
Allow bird to rest for 10-20 minutes before carving.
Serve with cranberry or cherry based sauce.
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Preparation Time: 3:30 hours |
Serves: 4-6 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Andrew Breedlove
United Kingdom |
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| This recipe has been viewed 1929 times. |
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