Roast duck is a fatty and flavorful meat.
One of the perks of roasting duck, or any meat, is that you can prep the dish, then leave it to slowly cook for several hours, allowing you to focus on other things. Roast duck is especially delicious as the dark meat has a rich flavor. Duck is technically a white meat, just with a darker color. Duck can be roasted with sweet or savory spices and herbs and pairs well with both fruits and vegetables, making it a very versatile dish. Duck has a lot of fat, giving it a higher calorie count. Roasting will allow the fat to melt away.
Instructions
1. Heat the oven to 350 F, which is considered the standard for roasting meat. If you have more time, you can set the temperature lower to allow for more flavor and juices in the meat. Don't ever roast duck or any meat below 200 F.
2. Remove extra fat from the body and neck of the duck while the oven is heating. You can remove excess fat through the cavities of the duck.
3. Rinse the duck once you have pulled out the excess fat. Be sure to rinse both the inside and outside of the duck, then use paper towels to pat the meat dry.
4. Poke the duck's skin with a thin knife all over. Poking the skin allows the duck fat to drain off while cooking.
5. Season your duck. You can use a glaze, a spice rub or keep it simple with salt and pepper. Regardless of what seasoning method you choose, make sure to season the inside of the duck as well to allow for the most flavor.
6. Set the duck in a roasting pan with the breast side facing up. Add 3 cups boiling water to the roasting pan by pouring the water over the duck first.
7. Roast the duck for 2 ½ to 3 hours. Test the temperature of the meat through the thigh or breast with a meat thermometer. The duck will be done when the temperature is 165 F. You will need to turn the duck every half hour to allow the bird to cook evenly. If you prefer, baste the duck with the juices in the roasting pan each time you turn it. The basting will help release more fat.
8. Remove the finished duck from the oven and allow it to sit for 15 minutes. This helps the juices settle into the duck so they don't spill out when you are carving the meat.
Tags: Roast duck, duck meat