Slow roast duck from Food52

  • whole duck

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Notes about this recipe

  • imaluckyducky on December 07, 2020

    3 Stars. This ended up overcooking the duck meat without crisping up the skin, although a good deal of the fat was rendered. The meat was good for my Vietnamese duck and mushroom soup I made, and will be good for duck fried rice.

  • Aggie92 on February 16, 2016

    Yum! If you've got 3+ hours, slow roast your duck. Tender and tasty. Loved that it didn't splatter up the oven. However, I couldn't get the skin to get brown and crispy during the last 30 minutes where you raise the oven temperature. So I broiled it which did splatter the oven.

  • bching on February 07, 2016

    Very good method. Lends itself to lots of seasoning variations.

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