Roast Dcck
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.
Prepare
Preheat the oven to 400°F (200°C).
Season the duck with coarse sea salt.
Roast and serve
Roast the duck for 1 hour if full-grown or 30 minutes if a duckling.
Serve hot with brown gravy poured around the duck, and a little in a tureen.
Accompany with green peas if in season.
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 protein and rich fat that renders and flavours the meat during roasting.
- Brown gravy
- Adds moisture and savoury flavour to the serving, complementing the roasted meat.
The step that matters
Roast for the right time for the bird's size. A full-grown duck needs roughly twice as long as a duckling to cook through. Roasting for the duckling time on a full-grown bird leaves the meat undercooked, while overcooking a duckling dries it out.
“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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