Roasted Duckling With a Crispy Skin

1. 1

   Preheat oven to 350.

2. 2

   Rinse the duck under cold water and pat it dry.

3. 3

   Remove all excess fat from the cavity and around the neck area.

4. 4

   Rub the duck all over, inside and out, with the orange.

5. 5

   Sprinkle the duck with salt and pepper inside and out.

6. 6

   Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.

7. 7

   Roast 25-30 minutes per pound (2-2 3/4 hours).

8. 8

   Baste with pan juices at regular intervals.

9. 9

   The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.

10. 10

    Remove the duckling and let rest on a platter 15 minutes before carving.

11. 11

    Garnish with the remaining thyme sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.