Roast Duck
By: Chris Paulk
Published: Saturday, February 13, 2010 - 10:12am

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