How To Cook Duck In The Oven

When the duck is cooked cover with foil and rest for 10 20 minutes before serving.

Let stand for 15 minutes before carving. Place the prepared duck breast side up on a rack inside a roasting pan and pour 2 3 cups of boiling water over the duck then rub salt and pepper all over the duck and place the roasting pan in a 425 f oven for about 3 hours. Chinese style where the skin is dried and lacquered as it cooks or in the same way as a roast chicken in a hot oven. Roast duck however unlike chicken needs considerable help in de fatting or it will taste greasy.

Remove the roasting pan with the duck from the oven you now have roasted the duck for 1 hour 40 minutes carefully remove the duck to a platter making sure the lemons and garlic from the cavity do not fall out keep the skin on both ends of the duck folded and carefully pour off all the duck fat juices from the roasting pan into a large heat proof bowl or container. Spoon remaining 1 4 cup melted butter over duck and cook for 15 more minutes or until golden brown. Lay half a dozen strips of steaky bacon over the top of the duck. Allow the duck to cool for 10 minutes before slicing and serving.

Sprinkle the whole duck with vinegar this will make the skin crispy when cooked. Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per kg plus 10 minutes extra. Remove the duck from the oven and discard the fat drippings that have accumulated in the baking pan. Whole duck is usually roasted in one of two ways.

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The most efficient way to melt the fat is to score dry duck breasts through to the fat layer then cook skin side down in a frying pan. A fully cooked duck should read 160 f indicating that the duck is safe to eat. Remove duck from the refrigerator about 20 minutes before cooking to ensure uniformed cooking. Preheat oven to 180 c 350 f.

Rinse under cold running water both inside and out then pat dry using paper towel to get a more crispy skin. Carefully tilt duck and pour accumulated juices from cavity into pan. Roast for 50 minutes. Spoon off fat from roasting pan reserve if desired.

Preheat the oven to its highest setting. Roast duck in preheated oven for 1 hour. This is done by scoring and pricking it all over to encourage the fat to run out. Flip duck breast side up and roast until duck registers 165 degree on an instant read thermometer about 50 minutes more.