Basic Roast Duck

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick).
  • Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
  • Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
  • Brush with a little soy sauce, and then turn it breast side up.
  • Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
  • When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
  • Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
  • Carve duck and serve.
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