Easy Roast Duck

1. 1

   Preheat oven to 450 degrees.

2. 2

   Remove giblets and neck from duck cavity and discard or reserve for another use.

3. 3

   Cut off excess fat from duck cavity.

4. 4

   Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack.

5. 5

   Sprinkle duck with pepper and brush with a little soy sauce.

6. 6

   Roast 30 minutes, undisturbed.

7. 7

   Prick the back all over with point of a sharp knife, then flip bird onto its back.

8. 8

   Sprinkle with pepper and brush with soy sauce again.

9. 9

   Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).

10. 10

    Roast 20 minutes, then prick the breast all over , and brush with soy sauce.

11. 11

    Roast 10 minutes; brush with soy sauce.

12. 12

    Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees.

13. 13

    Let rest 5 minutes before carving and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.