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.
Prepare
Preheat your oven to 400°F (200°C).
Roast
Roast the duck for about 30 minutes.
Remove excess fat using white paper.
Serve
Serve the duck with its own gravy and lemon quarters around the dish.
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 rendered fat that browns the skin as it roasts.
- Lemon quarters
- Add bright acidity that cuts the richness of the roast duck.
The step that matters
Remove excess fat using white paper.. Duck has a thick layer of fat under the skin. Blotting off fat that has rendered out keeps the skin from becoming greasy and helps it crisp.
“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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