There are several different breeds of ducks that are cooked and served in the United States: the white Peking, the moulard, the Muscovy and the mallard. Ducks yield white meats and are classified under poultry. Since they are harder to raise, duck meat is not as popular as chicken, geese and turkey. According to U.S. Department of Food and Agriculture, duck is usually imported from Asia and is therefore sold frozen. To cook frozen duck well, it is important to thaw it properly.
Thaw the duck in the refrigerator for at least 1 day. Alternately, put the frozen duck in a leak-proof bag and immerse it completely in a large bowl of cold water. Change this water every 30 minutes with cold, clean water. A whole duck can thaw in about 3 to 4 hours using this method.
Mix together the olive oil, salt and pepper and set aside.
Prick the duck using a skewer so that it can cook well throughout. Making shallow holes in the duck also allows the fat to penetrate the duck completely, making it juicier.
Apply the seasoning all over the duck, using a basting brush.
Grease a roasting tin all over and place the duck in it.
Preheat the oven to 350 F.
Place the roasting tin in the oven and allow the duck to roast for about 30 minutes.
Insert a meat temperature into the thickest part of the duck to check the temperature. The duck is thoroughly cooked when it is 165 degrees in its fleshiest part.
Remove from the oven and serve whole or cut into smaller pieces.