Oven Roasted Duck can sometimes be a little tough, but the Dutch oven makes it super tender and juicy while leaving the skin all beautiful and crispy.
Course Main Course
Prep Time 10minutes
Cook Time 5hours
Total Time 5hours10minutes
Author Sonia! The Healthy Foodie
1whole duckthawed or fresh, about 2.5kg (5½lb)
Salt and pepper to tasteabout 1 tsp of each
Preheat your oven to 325°F
With the help of a sharp knife, make a series of small incisions in a criss-cross pattern on the duck's skin (be careful to only pierce the skin and fat without cutting into the meat).
Sprinkle the duck generously with salt and pepper and rub it gently with your fingers so the seasonings get into the cracks.
Place your bird into a 7 quart Dutch oven, put the lid on and place the duck in the oven for 4 to 5 hours, basting it every hour or so, until it's fall-off-the-bone tender and displays beautifuly nice and golden skin.
Serve without delay.
*I strongly suggest that you line a fine meshed sieve with cheesecloth and filter the fat that accumulated at the bottom of the Dutch oven. You will then be able to employ it as a delicious cooking fat.