Perfectly Roasted Duck

Getting tired of roasted chicken? Try roasting a duck. They are relatively easy to find frozen in your meat department. And the process is as easy as cooking the well known chicken.

DIRECTIONS FOR A PERFECTLY ROASTED DUCK

1. Defrost your duck in the refrigerator for 1-2 days.

   
   

2. Leave the duck uncovered in the refrigerator overnight. This will ensure the bird dries perfectly before roasting which means crispier skin!

   
   

3. Score the skin on the breast to help release some of the fat during the cooking process. Just take a sharp knife and make cuts in a diamond pattern, without reaching the breast meat render the fat slowly.

   
   

4. By slowly roasting the duck in the beginning for a few hours and finishing up at higher temperature you will achieve the beautiful crispy golden skin. Save the rendered fat and store it in the fridge for later use. 

   
   

5. Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, lemon, apple and prunes.

   
   

6. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.

   
   

7. Place the bird on the roasting pan and cook at 300F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour. Continue doing this process of poking and flipping the bird every hour for 3 hours.

   
   

8. Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.

   
   

9. After 3 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and cook for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minute

   
   

10. After crisping, Take it out of the oven & let it rest for a few minutes.

Enjoy,

Leslie