Whole duck cooking method
- Preparation : 10 minutes
- Cooking : 150 minutes
- Portions : 4
- 1 whole duck
- Salt & pepper
Preheat oven to 180 °C (350 °F).
Take the duck out of the refrigerator and leave at room temperature for approximately 30 minutes before cooking.
Remove giblets from the duck cavity if necessary.
Pat dry with paper towels
Trim off the excess skin from neck and cavity
Season with salt and pepper
Place duck, breast-side up, on a rack in a roasting.
Cover and cook for 2 hrs.
Remove cover and cook another 30 min. until skin is golden and crispy.
Remove the duck from the oven and let rest for 15 minutes loosely covered with an aluminum foil before carving and serving.
When the duck is fully cooked, legs should come off easily.
Cooking time for whole duck is approximately 60 minutes per kg (30 min. per lb.) or until internal temperature reaches 82 °C (180 °F). Internal temperature should be taken at the thigh joint.
Cooking time may vary depending on oven or grill.