Roasted duck started out being a delicacy as early as the year 1206 when the Yuan Dynasty began in China. This bird was served to the royalty who ruled the land. Duck is still a tasty type of poultry to serve to your family or guests. But, since the meat is fatty, to bake it right, you’ll have to know the 10 steps to a perfectly roasted duck!
Compared to turkey, which is so low in fat it needs to be basted so it doesn’t turn out dry, duck meat is on the other end of the scale when it comes to being greasy. Nature gave ducks a deposit of fat right underneath their skin. This fat covering helps insulate them from cold. It also helps them float when they are in water. That’s why you need to follow special procedures when you roast a duck. You’ll need to prepare it, then bake it slowly to remove as much of the fat as possible.
Here are the 10 Steps To a Perfectly Roasted Duck:
1. Move the oven rack to the middle position, then preheat your oven to 250 degrees Fahrenheit.
2. Reach inside the body cavity and remove the neck and giblets; set them aside. Also, remove any fat you find on the body.
3. Just like when you’re roasting a turkey, you’ll need to rinse the body of the duck inside and out underneath tap water. Pat -don’t wipe- the bird dry with a paper towel or two.
4. Use the end of a sharp pointy knife to pierce the duck skin; make the piercings about an inch apart. Don’t press down on the knife too hard so you puncture the meat below. You only want to poke holes in the skin so the fat layer can melt and ooze out while the duck is baking.
5. To make a perfectly roasted duck, rub salt and black pepper into the skin; don’t forget to season the inside of the bird too.
6. Turn the breast side up and place the bird in a roaster that has a rack so the fat can drain off.
7. Place the duck in your oven and begin to roast it slowly. Every hour, carefully remove the roaster from your oven and drain the fat off.
8. The time it takes to bake the duck will, of course, depend on its size. Use a meat thermometer to determine when it’s perfectly roasted. Stick the thermometer into the thickest part of the thigh or breast. When the temperature reaches 165 degrees Fahrenheit, and the skin of the duck is crispy and nicely browned, you’ll know it’s done baking.
9. Remove the duck from your oven, move it to a meat platter and let it set for 20 minutes before carving it.
10. Enjoy your perfectly roasted duck!