Duck, Roast
Ingredients
Directions
The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Truss the duck.
Lard the duck.
Roast
Roast the duck before a quick fire (400°F / 200°C).
Ensure the gravy remains in the duck; it should be pink at the bone.
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
- Duck
- Provides the main meat and fat that bastes the dish as it roasts.
- Lard
- Adds fat that keeps the surface moist and helps it brown in the oven.
The step that matters
Ensure the gravy remains in the duck; it should be pink at the bone.. Keeping juices inside the bird helps the meat stay moist, and checking for pink at the bone shows whether it is cooked through without overcooking the breast. Juices escape when the bird is cut or overcooked, so the bone check guides doneness.
“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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