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Instructions |
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Preheat oven to 250; rack in center of oven.
Remove neck and giblets. Rinse and pat dry duck. Remove large deposits of fat from the openings of the body and neck cavities.
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Rub the body cavity and sprinkle the skin with salt.
Instead of this, I chose to stuff and surround with prune dressing.
Pierce the skin of the duck all over in 20 to 30 places with a sharp metal skewer. Hold skewer almost parallel to duck to avoid puncturing the duck meat. Just pierce the skin.
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Place the duck breast-side down on a rack in roasting pan and roast for 3 hours, pricking the skin every so often a few times with the skewer. Drain fat from pan after the 3 hours and turn duck breast-side up.
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Increase the temperature to 350 and roast for 45 more minutes. Remove to platter and let rest for 10 minutes. Carve
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Originally Submitted
4/25/2011
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