Basic Roast Duck

1. 1

   Preheat oven to 350u00b0; 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 1/4 inch thick).

2. 2

   Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.

3. 3

   Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.

4. 4

   Brush with a little soy sauce, and then turn it breast side up.

5. 5

   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.

6. 6

   When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180u00b0.

7. 7

   Increase heat to 400u00b0 for the last 10 minutes of cooking if the duck is not as brown as you like.

8. 8

   Carve duck and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.