Roasted Duck

Roasted Duck Recipe:

Ingredients:

• 1 whole duck (about 4-5 pounds)
• Salt and pepper
• Fresh herbs (such as thyme, rosemary, or sage)
• 1 orange or lemon, cut into quarters
• 2 cloves of garlic, crushed (optional)

Instructions:

1. Prepare the Duck:
   • Remove the giblets and excess fat from the cavity of the duck. Rinse the duck inside and out with cold water and pat it dry with paper towels.
   • Trim any excess skin or fat from the neck area.
2. Season the Duck:
   • Rub the duck inside and out with salt and pepper. You can also gently lift the skin on the breast and legs and sprinkle some seasoning underneath for extra flavor.
   • If desired, stuff the cavity with a few sprigs of fresh herbs, orange or lemon quarters, and crushed garlic cloves.
3. Prick the Skin:
   • To help the fat render out and the skin become crispy, use a fork to gently prick the skin all over. Be careful not to puncture the meat underneath.
4. Truss the Duck (Optional):
   • Trussing involves tying the legs of the duck together with kitchen twine. This helps the bird cook evenly and maintain its shape.
5. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
6. Roast the Duck:
   • Place the duck on a roasting rack in a roasting pan, breast side up. If you don't have a roasting rack, you can place the duck directly in the pan.
   • Roast the duck in the preheated oven. A general rule of thumb is to roast for about 20 minutes per pound. So, for a 4-5 pound duck, you'll be roasting for approximately 1 hour and 20 minutes to 1 hour and 40 minutes.
7. Baste and Rotate:
   • About halfway through the roasting time, baste the duck with its own juices. You can also use a basting brush to coat the skin with some melted fat from the pan.
   • You can also rotate the duck during cooking to ensure even browning.
8. Check for Doneness:
   • The duck is done when the skin is crispy and golden brown, and the internal temperature reaches around 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check the temperature.
9. Rest and Serve:
   • Once the duck is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and the meat to become more tender.
10. Carve and Enjoy:

• Carve the duck into serving portions and serve it with your choice of side dishes. The crispy skin and flavorful meat make for a delightful meal.

Feel free to adjust the seasonings and herbs according to your taste preferences. Enjoy your roasted duck with your favorite sauces, gravies, or accompaniments!