Slow-Roasted Duck with Crispy Skin

Slow-Roasted Duck with Crispy Skin

Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Servings 4 Servings
Calories 650 kcal

Ingredients
  

  • 1 whole duck approximately 5-6 pounds or 2.3-2.7 kg
  • 1 tablespoon kosher salt
  • 2 tablespoons lard

Instructions
 

Preheat the Oven:

  • Set the oven to 300°F (150°C).

Prepare the Duck:

  • Remove any giblets from the duck’s cavity and pat the duck dry with paper towels.
  • Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat during cooking.
  • Season the duck generously with kosher salt, both inside and out.

Truss the Duck:

  • Tie the legs together with kitchen twine to ensure even cooking.

Roast the Duck:

  • Place the duck breast-side up on a rack in a roasting pan.
  • Brush the skin with lard to promote browning.
  • Roast in the preheated oven for 3 hours, basting occasionally with the rendered fat.

Crisp the Skin:

  • After 3 hours, increase the oven temperature to 425°F (220°C).
  • Continue roasting for an additional 15 minutes, or until the skin is golden brown and crispy.

Rest and Serve:

  • Remove the duck from the oven and let it rest for 15 minutes before carving.
  • Serve.

Nutrition

Calories: 650kcalCarbohydrates: 2gProtein: 45gFat: 50g
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