A flavorful and crispy roast duck recipe enhanced with aromatic herbs and a simplified cooking process.
Preheat your oven to 425°F and position the rack in the middle.
Preheating ensures even cooking and helps achieve a crispy skin.
Trim any excess fat from the duck and remove the wing tips if necessary. Rinse the duck inside and out, then pat it dry.
Drying the duck thoroughly is crucial for crispy skin.
Prick the skin of the duck all over with a fork, being careful not to pierce the meat.
Pricking the skin allows the fat to render out during roasting.
Season the duck inside and out with kosher salt and freshly ground black pepper. Place the thyme, parsley, garlic, and onion inside the cavity.
Stuffing the cavity with herbs and aromatics enhances the flavor of the meat.
Place the duck breast side up on a rack in a roasting pan. Pour boiling water over the duck to tighten the skin, then drain the water from the pan.
Pouring boiling water over the duck helps achieve a crispy skin.
Roast the duck breast side up for 45 minutes. Remove from the oven, turn the duck over, and roast for another 45 minutes.
Turning the duck ensures even cooking and browning.
Turn the duck breast side up again and roast for an additional 45 minutes until the skin is golden and crisp.
Check the duck periodically to ensure it doesn't overcook.
Let the duck rest for 15 minutes before carving. Serve and enjoy!
Resting allows the juices to redistribute, keeping the meat moist.
Continua nella nostra app per un'esperienza migliore
