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Crisp Roast Duck

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Ingredients

Adjust Servings:

	1 5 -6 lb whole duck
	2 cups boiling water
	1 tablespoon kosher salt
	1 teaspoon black pepper

Nutritional information

2294.1

Calories

2009 g

Calories From Fat

223.3 g

Total Fat

75 g

Saturated Fat

431.3 mg

Cholesterol

2105.3 mg

Sodium

0.4 g

Carbs

0.1 g

Dietary Fiber

0 g

Sugars

65.3 g

Protein

691 g

Serving Size

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Crisp Roast Duck

Name: Crisp Roast Duck
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 2; : 1; : 1

Features:

Cuisine:

American

I had some spicy dry rub from Wildtree, so I mixed that with the salt and pepper along with a little white sugar, and a little cinnamon and used that as my seasoning rub I just sprinkled it on otherwise I followed the directions and it was delicious! I was my first time making duck, and I am so glad it turned out well! A few parts were hard to cut through the skin, but I wasn't sure how much my duck weighed, so I may have over cooked it just a little, but all in all the skin was crisp with a delicious flavor, the meat was moist and delicious, and it was EASY which was what I was looking for. :

165 min
Serves 4
Easy

Ingredients

Directions

Crisp Roast Duck, From Gourmet Magazine. Serve with Plum Applesauce., I had some spicy dry rub from Wildtree, so I mixed that with the salt and pepper along with a little white sugar, and a little cinnamon and used that as my seasoning rub I just sprinkled it on otherwise I followed the directions and it was delicious! I was my first time making duck, and I am so glad it turned out well! A few parts were hard to cut through the skin, but I wasn’t sure how much my duck weighed, so I may have over cooked it just a little, but all in all the skin was crisp with a delicious flavor, the meat was moist and delicious, and it was EASY which was what I was looking for. :, Simple and delicious! The skin was crispy and tasty, and the duck was done in about 1 hour and 45 minutes. This recipe is so basic that one could pair just about any kind of sauce or gravy to go with the duck, which makes it versatile as well. This will be my go-to recipe for the ducks in my freezer. Thanks for posting!

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Steps

1 Done	Put Oven Rack in Middle Position and Preheat Oven to 425f.
2 Done	If Necessary, Cut Off Wing Tips With Poultry Shears or a Sharp Knife. Remove and Discard Excess Fat from Body Cavity and Neck, Then Rinse Duck Inside and Out. Prick Skin All Over With a Sharp Fork. Fold Neck Skin Under Body, Then Put Duck, Breast Side Up, on a Rack in a 13- by 9- by 3-Inch Roasting Pan.
3 Done	Pour Boiling-Hot Water Over Duck to Tighten Skin.
4 Done	Cool Duck, Then Pour Out Any Water from Cavity Into Pan.
5 Done	Pat Duck Dry Inside and Out, Reserving Water in Pan, Then Rub Duck Inside and Out With Kosher Salt and Pepper.
6 Done	Roast Duck, Breast Side Up, 45 Minutes, Then Remove from Oven.
7 Done	Turn Duck Over Using 2 Wooden Spoons, and Roast 45 Minutes More.
8 Done	Turn Duck Over Again Breast Side Up, Tilting Duck to Drain Any Liquid from Cavity Into Pan. Continue to Roast Duck Until Skin Is Brown and Crisp, About 45 Minutes More Total Roasting Time: About 2 1/4 Hours.
9 Done	Tilt Duck to Drain Any More Liquid from Cavity Into Pan. Transfer Duck to a Cutting Board and Let Stand 15 Minutes Before Carving. Discard Liquid in Roasting Pan.