We were HUNGRY so we ate it after about 1 1/2 -2 hours when the skin was nice and crispy. Looking at the comments, I will try cooking it longer next time since the meat was tasty but not super tasty. We had a 4 lb duck and I don't think it would have fed more than 4.
The sauce was what made it! I will be making that vermouth sauce to use with Costco chicken!
Excellent recipe. Meltingly tender meat with fantastic crispy skin. I've made this recipe for Christmas dinner for several years now. I just use the duck-roasting part of the recipe, not the sauce (I did the sauce the first year and while it was delicious I felt that the duck didn't really need it so I left it out after that). I also salt the duck ahead of time (I mix 2T kosher salt + 2 tsp baking powder, sprinkle generously on the duck inside and out, then let sit in the fridge for 3 days loosely covered with plastic wrap. Then roast without any additional salt. Salting technique is from Kenji Lopez-Alt on dry-brining a turkey but it works great with duck too). Then roasted the duck following instructions here. I found 2 hours to be good for a 4 lb duck, which is smaller than the one in the recipe. If any skin doesn't get crispy I pull it off and finish it in a skillet while the meat rests. I found one 4 lb duck provides a modest serving for five people. I now make two 4 lb ducks for Christmas so we can have bigger servings for five + leftovers. Fantastic recipe.
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