Generally everyone has turkey for Thanksgiving, but this year I decided to do duck. My son was a little unsure about roasted duck, but he loved it. My boys liked it so much they want it again for Christmas!
Most people will not attempt to cook duck because it is intimidating. They also think it is fatty and greasy. It is fatty, but the fat cooks out of the duck while it is being roasted. People tend to stick to what they know. I, however like to try new things.
This is the second time I made duck and it was fantastic. It has great flavor and the skin comes out crispy. I did learn a tip since last time I roasted the duck.
Tip: If you prick the skin all over it will allow the fat from the duck to drip down during cooking.
INGREDIENTS
- 5-6 lb duck, gluten free
- salt
- pepper
- garlic powder
- 1-2 tablespoons margarine
Let the duck sit out at room temperature for 20 minutes.
Preheat the oven to 350 degrees.
Season the inside of the duck, brush the outside with margarine and season the outside. Place the duck breast side up in a roasting pan.
Cook the duck for 2 3/4 hour to 3 hours. After removing the roasted duck from the oven, cover with a piece of tented foil and let it sit for 20 minutes before slicing.
Once it has rested, slice it, plate it and serve. Enjoy!
Why is it important to let the meat rest?
When the meat heats the moisture is forced to the center of the piece of meat. If you cut into the meat too soon the juices will all run out leaving you with a dry piece of meat. Imagine looking at this beautifully roasted duck that you cannot wait to sink your teeth into, but someone slices into it too early and all the juices run out. That would be incredibly disappointing. Think twice before cutting the meat without letting it rest and you will have an incredibly dining experience.