Roast Duck

Ingredients

1 WHOLE DUCK, CLEANED AND FEATHERED
2 teaspoons GROUND BLACK PEPPER
4 TBSPs TABLE SALT

Preparation

1
PREHEAT OVEN TO 325* PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE
2
WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
3
DRAIN WELL.
4
RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER.
5
PLACE DUCK, BREAST SIDE UP, IN 18 X24 " ROASTING PAN PRICK SKIN OF DUCK.
6
ROAST 2 HOURS OR UNTIL DUCK IS DONE. THERMOMETER STUCK INTO THE THIGH PORTION SHOULD REACH 165* F.
7
POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD.
8
NOTE:
9
USE V-SHAPED RACKS IN ROASTING PANS,
10
NOTE:
11
OTHER SIZES AND TYPES OF PANS MAY BE USED.
12
SERVING SIZE: 1/4 DUCK

Tools

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Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 10:12am

Creator:

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