Oct 22

Simple Roast Duck

This is the simplest way to cook a tasty duck.

Wash the duck, inside & out.  If you wish, you may tie the legs together with baking string, I never bother to do so.  Put salt & pepper inside & out.  Place duck in a large roasting pan. DO NOT add any type of grease or butter - they carry plenty of fat and don't need any added to stay juicy.  Bake at 325 as follows:  First, you want to brown the skin, so bake him uncovered.  Baste the duck with it's own drippings every 20 or 30 minutes.  After about an hour, pull the duck out and cover it very loosely with a tent of aluminum foil.  Continue cooking, and you will not need to baste any more after covering with foil.  It takes about 45 minutes per pound to cook a duck; more if you filled the cavity with stuffing.  It is best to let the bird rest for 15 minutes before carving.

I don't know about all ducks, but our Muscovies carry all dark meat on a VERY large frame.  There is plenty of meat on a duck that dresses out at 7 pounds, and the breast is longer and thinner than that of a chicken.  To me, the flavor is closer to high-quality dark pork than anything else.  After roasting a duck or goose, you can run the pan drippings through a metal strainer to get high-quality shortening from the bird.

 

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