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- 4 to 4-1/2 pound duck
- salt
Pour boiling water over the duck, on every side.
Dry the duck inside and out.
Leave to dry on a rack, in a cool dry place (where cats can't get at it).
Leave for 6 to 12 hours.
Preheat oven to 350 degrees Fahrenheit.
Cut the skin under the legs and wings.
Rub the skin with salt.
Place breast-up in a roasting pan (elevated on a rack, so it doesn't swim in its own grease).
Dribble some water around the duck.
Cook the duck for 60 minutes plus 15 minutes per pound; or until the internal temperature (measured at the thigh joint) is 185 degrees Fahrenheit, the leg moves freely and the juices run clear.
Serve with pancakes, scallions, cucumbers, hoisin sauce.
Serves: 2 to 3
Preparation time: 30 minutes prep time about 13 hours in advance, cook 2 hours