ROAST DUCK

 

 The following is an old-school, slow-roasted duck recipe. Roasting a duck in this manner results in crispy skin, much of the fat renders out, showering the root vegetables beneath, and the entire bird is cooked throughout.

 

INGREDIENTS

1 domesticated duck fresh or frozen

1 tablespoon kosher salt

1 lemon, cut in half

4 sprigs of sage, rosemary, parsley, or thyme

 

Preheat the oven to 325°F. Prick the skin of the duck all over with a needle or a sharp knife point, being careful not to pierce the meat itself. This allows the fat to render and helps crisp the skin. Take close attention to the back, flanks, and front of the breast. Rub the lemon slices all over the duck and insert them into the cavity. Season the bird generously and employ a little greater amount of salt than you think you need. Fill the herbs into the duck. Allow the bird to come to ambient temperature for about 30 minutes all while the oven warms up.

Whenever ready to roast, place the duck in an iron frying pan or another ovenproof pan, surrounded by root vegetables. Preheat the oven to 350°F. Remove any excess fat from the vegetables and season generously. Take away the vegetables if they are ready to eat. Remove excess fat with a spoon if there is a lot of it.

Raise the temperature to 450°F. When the oven reaches this temperature, return the bird to the oven for up to 30 minutes more, or until the skin is crisp. Take out the bird from the oven and set them aside to rest.