Slow-Roasted Duck with Crispy Skin

Slow-Roasted Duck with Crispy Skin
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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