Roasted Duck

1 Pasture Raised Duck
salt and pepper

Preheat oven to 325
Wash and drain duck. Place on 2 piece broiler pan with drip pan on bottom to catch renderings. Using a skewer or other sharp object, pull up duck skin and pierce multiple times to create fat vents all over the breast and thighs. This will allow the fat to cook out. Be sure to only pierce the skin, not meat. Salt and pepper top taste. Place duck breast side up and slow cook for 2-2 1/2 hours depending on the size. You’ll want to flip every half hour. When the fat is mostly cooked out and the skin is browning, you can finish it on a low broil setting to crisp the skin. Remove and let cool 5 minutes. Serve and enjoy! Be sure to save the duck fat for other recipes!


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