Roast Duck

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Ingredients

Roasting a duck is a very easy procedure, if you use a vertical poultry roaster and pan. This will allow the duck fat, generally very plentiful under the skin on the breast, to melt and drain away.

Do not stuff the duck before roasting, as you would a turkey. See the recipe below for alternative seasoning.

1 Whole Duck
1 Orange, Quartered (Optional)
1 Small Onion, Peeled and Quartered (Optional)
2 Celery Stalks (Optional)
2 Large Carrots or 1/2 Cup Baby Carrots (Optional)
Salt and Pepper
3 Cups Boiling Water

Preparation

Preheat the oven to 375 degrees

1. Set aside a roasting pan fitted with a V-rack large enough to hold the duck.

2. Place the duck on a clean work surface. Cut away excess fat from the neck and inside the cavity. Rinse the duck under cold water and pat dry with paper towels.

3. Use a skewer to pierce the skin of the duck all over the chest or other areas that appear fatty. Be careful to only pierce the skin into the fat beneath the skin. Do not pierce into the meat.

4. Place optional ingredients into the cavity of the duck, if using any of them. Generously salt and pepper the duck, inside and out.

5. Place the duck on the rack, breast side up.

6. Carefully pour the boiling water over the duck; this will help melt the fat under the surface.

7. Roast the duck, basting occasionally with the pan juices for 2-1/2 to 3 hours, or until the skin is golden brown and crispy and it appears that no patches of fat remain under the surface skin. Remove from the oven, tent loosely with aluminum foil, and let sit 12-15 minutes before carving.