Basic Roast Duck Recipe #279603
Mark Bittman; How to Cook Everything
1½ hours | 10 min prep
SERVES 4
- 1 (4-5 lb) duck, excess fat removed, rinsed and patted dry with paper towels
- salt
- fresh ground black pepper
- 1 tablespoon soy sauce
- Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick).
- Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
- Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
- Brush with a little soy sauce, and then turn it breast side up.
- Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
- When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
- Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
- Carve duck and serve.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 279603 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars