Roast Duck

Roast Duck

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  • 5 1/4 lb. duck
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of thyme or sage
  • 1 small sliced onion
  • 1 medium sliced carrot
  • 1 medium sliced onion
  • 1/2 teaspoon salt


Preheat the oven to 425 degrees F.

Rinse duck with cold water and dry thoroughly with paper towels.

Season the duck with salt and pepper, sprinkle with fresh thyme. Place small sliced onion inside the duck.

Secure the legs, wings, and neck skin to the body with string. Use a fork to prick the skin around the thighs, back and lower part of the breast This will help to drain the fat during roasting.

Place the duck, breast side up, in a shallow roasting pan. Scatter the vegetables around the duck and roast for 15 minutes, placing it on the middle level of the oven.

Reduce the oven heat to 350 degrees F. Turn the duck on its side.

Approximately 30 minutes later, turn the duck over to its other side and roast for another 30 minutes.

Turn duck breast side up and roast for 30 more minutes.

Use a bulb baster to regularly remove fat that has collected in the bottom of the roasting pan.

The duck is well done when the juices run pale yellow when the meat in the fattest part of the thigh is pierced. When the juices are still a light rose color, the duck is medium rare. When cooked to your desired level of doneness, remove and discard the cooking string. Place the duck on a serving platter.