135 minutes
A delicious, crispy-skinned roast duck recipe seasoned with salt and black pepper.
Whole Duck, excess fat removed
0 lb
to taste
to taste
1. Prepare the Duck
Remove any excess fat from the cavity of the duck. Pierce the skin of the duck, especially the legs and breast, to help the fat render during cooking.
2. Season the Duck
Generously season the duck with salt and freshly ground black pepper, both inside and out. For best results, do this the day before cooking.
3. Roast Breast Side Up
Preheat the oven to 400°F. Place the duck breast side up in a roasting pan and roast for 20 minutes.
4. Roast Breast Side Down
Carefully turn the duck breast side down and continue roasting for another 20 minutes. Drain the hot fat from the roasting pan.
5. Final Roasting
Return the duck to breast side up and roast for an additional 20 minutes. The meat near the bone should be pink, indicating it is properly cooked.
6. Rest and Carve
Allow the roasted duck to rest for 10 minutes before carving. Serve and enjoy.
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