How I Roast A Duck

Duck is so fantastic, especially when the fat renders, and the skin is crackly and incredible, and the meat is moist and super delicious. This technique tends to make that happen...

1 duck (2-5 pounds or so), and salt and pepper to taste

Preheat the oven to 450f.

Sprinkle the duck with salt and pepper, and place breast-side up in a Dutch Oven; cover tightly.

Place the Dutch Oven into the preheated (regular) oven on a middle rack; roast for half an hour. Without opening the oven, reduce the heat to 300f, and roast for another .5-1.5 hours, or until the meat is nearly cooked and the juices run clear.

VERY CAREFULLY, remove the duck from the oven and pour off the juices and fat that have collected in the bottom of the Dutch Oven. There will probably be some inside the duck itself, so tip the pot accordingly. The fat will float to the top, and the brothy, gelatinous delicious stuff will sink. Reserve these for dipping the meat, or for other uses.

Place the duck back into the oven, uncovered this time, and raise the heat to 450f again. Check the duck every few minutes or so, and remove from the oven when the skin is crispy and browned just perfectly.