Famous Roast Duck | Dads That Cook
By Jason Glover
AuthorJason GloverRoasted duck doesn't have to be fussy and complicated. With a few easy steps and about 90 minutes in the oven, you can have a delectable duck with crispy skin and tender, juicy meat! A treat for the whole family!
The day before roasting the duck, rinse the duck well, pluck any remaining hairs, and generously salt the duck. Refrigerate overnight.
The morning of roasting, rinse the duck well to remove the salt and pat dry. Refrigerate until about an hour before roasting.
Preheat oven to 500°F. Remove from the fridge an hour before roasting then tie up the legs and stuff the cavity with scallions.
Place the duck on a roasting rack over a sheet pan and rub the skin all over with garlic. Pour the beer all over the duck and add a bit of water to the bottom pan. Thinly slice the garlic and place on top of the duck.
Roast at 500°F for 7 minutes then reduce oven temperature to 300°F and continue roasting for about 1 1/2 hours, until an internal temperature of 150°F is reached in the breast.
Ingredients
Directions
The day before roasting the duck, rinse the duck well, pluck any remaining hairs, and generously salt the duck. Refrigerate overnight.
The morning of roasting, rinse the duck well to remove the salt and pat dry. Refrigerate until about an hour before roasting.
Preheat oven to 500°F. Remove from the fridge an hour before roasting then tie up the legs and stuff the cavity with scallions.
Place the duck on a roasting rack over a sheet pan and rub the skin all over with garlic. Pour the beer all over the duck and add a bit of water to the bottom pan. Thinly slice the garlic and place on top of the duck.
Roast at 500°F for 7 minutes then reduce oven temperature to 300°F and continue roasting for about 1 1/2 hours, until an internal temperature of 150°F is reached in the breast.
