5 Hour Roasted Duck
Source
|
Author: Bob and Robin Young Source: Bob and Robin Young Web Page: www.boisefoodieguild.wordpress.com, www.rockinrs.com |
|
Servings
Servings: 4
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 5 hours
Inactive Time: 20 minutes
Total Time: 5 hours and 50 minutes
Degree of Difficulty
Degree of Difficulty: Easy
Oven Temperature
Oven Temperature: 300°F
Comments
Roasting a duck to a crispy skin state of perfection is not hard, but it does take some time. Thus, the recipe name.
Ingredients
|
|
||||||||||||
Procedure
|
1 |
Pre-heat the oven to 300°F |
|
2 |
Remove the bag of gizzards from the duck. Wash the duck under cold water and pat dry. |
|
3 |
Prick the duck's skin all over and sprinkle lightly with salt and pepper. Stuff the cavities with the apple pieces. |
|
4 |
Roast the duck for four hours at 300°F. Do not cover the duck. At each hour, prick again and flip the duck over and drain off any duck fat. |
|
5 |
At the end of 4 hours, raise the heat to 350°F and cook for 1 more hour. The skin should be a nice deep tan color at the end of cooking. Remove the duck from the heat and let it sit for 20 minutes to redistribute the juices. |
|
6 |
Serve with either Wild Rice, traditional, or Chinese Black Rice, an herbally, sweet rice. A nice Petit Verdot wine will go great with this dish. |