1. Prepare the Duck
- Thaw the duck if it’s frozen.
- Remove any excess fat from the cavity and neck of the duck.
- Rinse the duck, both inside and out, and pat dry with paper towels.
- Prick the skin of the duck all over with a fork, being careful not to pierce the meat.
- Season the duck inside and out with salt and pepper.
- Place the duck breast-side up on a roasting rack in a roasting pan.
2. Add Aromatics to the Cavity
- Stuff the cavity of the duck with aromatics such as garlic, onion, lemon, and herbs like rosemary, thyme, or sage. These aromatics will help flavor the duck as it roasts.
3. Roast the Duck
- Place the duck in the preheated oven and roast for 20 minutes per pound, or until the internal temperature of the duck reaches 165 degrees F (74 degrees C) as measured with a meat thermometer.
- To ensure even cooking, baste the duck with its own juices every 20 minutes.
4. Let the Duck Rest
- Once the duck is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in more tender meat.
Tips:
- For a crispy skin, you can increase the oven temperature to 425 degrees F (220 degrees C) for the last 10-15 minutes of cooking.
- To make a sauce, you can deglaze the roasting pan with white wine or chicken broth and then reduce it until it thickens.