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.
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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.
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