Roast Duck
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 400°F (200°C).
Clean and truss the duck, seasoning it inside and out with coarse sea salt and pepper.
Roast and serve
Place the duck in a roasting pan and roast for about 1 hour, or until the skin is crispy and the juices run clear.
Let the duck rest for 10 minutes before carving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Whole duck
- Provides the main protein and fat, which render during roasting to crisp the skin.
- Coarse sea salt
- Seasons the meat and helps draw moisture from the skin to aid crisping.
The step that matters
Roast until the skin is crispy and the juices run clear. Duck skin holds a thick layer of fat that must render slowly in dry oven heat. Stopping too early leaves the skin flabby and fatty, while the juices running clear is the standard sign the meat is cooked through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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