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Duck, Roast Simple (M)
Source: "Taste" on the food network
Serves: depends on size of duck

1 duck, (the Empire frozen kosher ones are all in the 4#-ish range)
1 tsp. salt, (approximately)

Roasting Pan with wire rack
Dinner fork
sturdy carving fork

Defrost duck (I think it's about 6 hours per lb., follow wrapping instructions.)

Preheat oven to 225-250°F.

Wash duck off like you would a chicken, pat dry, cut off excess globs of fat, pinfeathers.

Rub each side with 1/2 a tsp of salt; skin should be lightly coated, but not too gritty.

Prick both sides of the duck with the dinner fork, at least 25-30 times. By piercing the skin, the fat is allowed to run off into the pan as it melts.

Place breast side down on the rack. Cook for 1 hour.

Remove from oven, prick all over again 25-30 times. Place breast side up and cook another hour.

Remove again, prick again, replace breast down, cook another hour.

Remove again, prick again, replace breast side up, cook another hour.

Remove from oven, and raise oven temp to 350°F. Prick again, place breast down, cook for 1/2 hour.

Remove from oven, prick one last time, replace breast side up, and cook 1/2 hour or until skin is golden.

Remove from oven and allow to cool a little before carving. Total cooking time is five hours.

Posted by Beren Orenstein

Nutritional Info Per Serving: N/A