No need to take out the thermometer for this recipe; the duck is simply roasted until falling-off-the-bone tender. If you have a convection oven, use it; the hot blowing air promotes crisp skin. Serve the duck with your favorite mashed potatoes and sautéed spinach.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was really easy- a few minutes to prep the duck and then just leave it in the oven. After 3 hours, when I wiggled the leg it felt pretty firm, so I cooked it for another half hour and then I could tell it had reached that "falling off the bone" level. The crispy skin is the best part :-)
The slow-roasted duck was absolutely fantastic. Followed the directions exactly. Made the sauce too and it was fine, although no one thought it added anything. But did I mention the slow-roasted duck??? Absolutely fantastic!
This was my first try cooking a duck. This was absolutely great. We're even having it for Christmas this year. Definitely a keeper.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?