Crispy Skin Roasted Duck with Herb Seasoning

1. Prepare the Duck

Start by removing the fat from the cavity of the duck. This helps to ensure that the meat will not be overly greasy. Using a small sharp knife or skewer, make small piercing incisions in the skin of the duck. This allows the fat to render out during cooking, contributing to a crispier skin.

2. Season the Duck

Season the duck well, both inside and out, with salt and fresh-ground black pepper. For the best flavor, it's ideal to do this the day before and let it sit in the refrigerator. About an hour before you plan to roast the duck, take it out of the refrigerator to come to room temperature. This helps the duck cook more evenly.

3. Preheat the Oven and Roast

Preheat your oven to 400°F. Place the duck breast side up in a roasting pan and roast it for 20 minutes. Then, turn the duck over onto its breast and roast for another 20 minutes. This method ensures the skin crisps up nicely all around.

4. Remove Fat and Finish Roasting

Remove the pan from the oven, take out the duck, and pour out the fat that has accumulated in the pan. This step is crucial as it prevents the duck from becoming too greasy. Put the duck back in the pan, breast side up, and roast for the final 20 minutes or until the meat next to the bone is still slightly pink. You'll know it's ready when the skin is golden brown and crispy.

5. Rest and Serve

Let the duck rest for 10 minutes after roasting. This resting period allows the juices to redistribute throughout the meat, making it juicier and easier to carve. Finally, carve the duck and serve it hot.