Total Steps
12
Ingredients
3
Tools Needed
2
Ingredients
- 2 teaspoons ground black pepper
- 4 tablespoons table salt
- 1 whole duck, cleaned and feathered
Instructions
1
Step 1
PREHEAT OVEN TO 325* PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE
2
Step 2
<a href="/technique/8BSVY4LZ/washes">WASH</a> DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
3
Step 3
DRAIN WELL.
4
Step 4
<a href="/technique/DYM522S6/rub">RUB</a> CAVITY OF DUCK WITH MIXTURE OF <a href="/technique/DPSVTKVY/salt">SALT</a> AND PEPPER.
5
Step 5
PLACE DUCK, BREAST SIDE UP, IN 18 X24 " ROASTING PAN PRICK SKIN OF DUCK.
6
Step 6
ROAST 2 HOURS OR UNTIL DUCK IS DONE. THERMOMETER STUCK INTO THE THIGH PORTION SHOULD REACH 165* F.
7
Step 7
POUR OFF FAT FREQUENTLY DURING <a href="/technique/P5CFVDV7/roasting">ROASTING</a> PERIOD.
8
Step 8
NOTE:
9
Step 9
USE V-SHAPED RACKS IN ROASTING PANS,
10
Step 10
NOTE:
11
Step 11
OTHER SIZES AND TYPES OF PANS MAY BE USED.
12
Step 12
SERVING SIZE: 1/4 DUCK
Tools & Equipment
Roasting pan
Oven