Source: Joy of Cooking
Rating: 9/10
Slow-roasting in a very low oven ensures that the delicate breast meat will remain moist and that the skin will be crispy and without fat. When I made this I also added Chinese 5-spice with the salt.
Position a rack in thee center of the oven. Preheat the oven to 250°F. Remove the next and giblets from the duck. Pull out all large pieces of fat from the openings of the body and neck cavities. Rub the body cavity and sprinkle the skin with salt and Chinese 5-spice. Prick the skin all over in 20 to 30 places. Place the duck breast side down on a V-rack in a large roasting pan.
Roast for 3 hours, giving the skin a few extra pricks every hour or so.
Drain the fat out of the roasting pan, turn the duck breast side up and increase the oven temperature to 350°F. Roast for 45 minutes more.
Remove the duck to a platter and let stand for 10 minutes.
Ingredients
Directions
Position a rack in thee center of the oven. Preheat the oven to 250°F. Remove the next and giblets from the duck. Pull out all large pieces of fat from the openings of the body and neck cavities. Rub the body cavity and sprinkle the skin with salt and Chinese 5-spice. Prick the skin all over in 20 to 30 places. Place the duck breast side down on a V-rack in a large roasting pan.
Roast for 3 hours, giving the skin a few extra pricks every hour or so.
Drain the fat out of the roasting pan, turn the duck breast side up and increase the oven temperature to 350°F. Roast for 45 minutes more.
Remove the duck to a platter and let stand for 10 minutes.