Roast Duck

Roast Duck with crispy skin and tender juicy meat is an Autumn treat. When served along side sauerkraut and bread dumplings with a hearty mushroom gravy you have a hearty, old school, ethnic meal.

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Roast Duck
(Mark Kelly, 2016)

Serves 2

1 3 lb duck, halved
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

One day before roasting the duck halves place them on a baking sheet with a wire rack, skin-side up, and refrigerate uncovered to allow any excess blood to drain and the skin to dry out a bit.

One hour before roasting remove the duck halves and sprinkle the skin generously with salt and allow to stand at room temperature.

Preheat oven to 250F, for convection roasting, if you have that setting.

Turn the duck halves to skin-side down. Roast for 60 minutes. Raise the oven temperature to 375F. Flip the ducks to skin-side up and roast for another 60 minutes or until the skin is brown and crispy and the internal temperature reaches 175F. Let stand for 10 minutes before serving.

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