Duck is not typical food fare but has become more mainstream in American cuisine. It is a fatty bird because it swims and needs the fat to help keep it buoyant in the water. Duck is considered dark meat since it flies and therefore uses more muscle. Active muscle requires more oxygen, which gives the meat a darker color. Though duck is a fatty bird, the fat can be removed if the duck is boned and skinned. It is good source of protein, potassium, phosphorus, choline and vitamin A.
In an Oven
Preheat the oven to 300 degrees Fahrenheit.
Clean the duck by taking out the innards and removing pinfeathers if needed. Wash the duck with water and pat it dry with paper towels.
Pierce the duck's skin all over with a sharp fork to let the fat render out and spread your favorite seasonings to coat the duck.
Place the duck in an oven bag and ventilate according to the oven bag directions. Place the bag with duck in a roasting pan.
Cook in the oven for approximately three hours. Remove the duck form the oven bag, place in the roasting pan and raise the oven temperature to 450 degrees Fahrenheit for 20 to 30 minutes to crisp up the skin.
Check the duck with a meat thermometer to determine when it is done cooking. The internal temperature should reach 165 degrees Fahrenheit.
Let the duck rest for five to 10 minutes before cutting.
In a Microwave
Prepare the duck by cleaning and removing the innards and pinfeathers. Rinse the duck under water and pat it dry with paper towels.
Pierce the skin of the duck all over with a sharp fork and coat it with your favorite seasonings.
Put the duck in an oven bag, ventilate according to package directions and place it in the microwave. Set the timer on high for six to seven minutes per pound.
Finish the duck in the oven on 500 degrees Fahrenheit in a roasting pan uncovered for 10 to 20 minutes to crisp up the skin.
Check to see if the duck is done with a meat thermometer. The duck should have an internal temperature of 165 degrees Fahrenheit. Let the duck rest for five to 10 minutes before carving.