Roasting your Duck
The basic technique for roasting a duck is 4 hours at 300 degrees. This technique results in juicy meat and crispy skin. The trick is to flip the duck during cooking to encourage the duck fat to render out of the bird. This rendered fat can be stored in the fridge and used in place of cooking fat to bring rich flavour to all your other recipes.
- Preheat your oven to 300 degrees.
- Use a sharp knife to score the duck skin and fat, without cutting into the meat.
- Salt and truss the bird with butcher twine. Place it breast side up on a rack in a roasting pan. Roast 1 hour.
- Poke the duck with a knife and flip the bird breast side down. Continue roasting for another hour.
- Poke the duck again, and flip breast side up. Continue roasting for another hour.
- Poke the duck again, and flip breast side down. Continue roasting another hour.
- Increase oven temperature to 400 degrees.
- Poke the duck again, flip breast side up and roast at 400 for 10 minutes.
- Brush with glaze of your choice, and return to oven at 400 for another 5-7 minutes
- Remove from the oven and rest the meat for 10 minutes. Internal temperature should read 165 on a meat thermometer. Carve and serve.