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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Mark Bittman; How to Cook Everything Ingredients:
1 (4 -5 lb) duck, excess fat removed, rinsed and patted dry with paper towels |
salt |
fresh ground black pepper |
1 tablespoon soy sauce |
Directions:
1. Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick).
2. Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
3. Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
4. Brush with a little soy sauce, and then turn it breast side up.
5. Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
6. When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
7. Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
8. Carve duck and serve.
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