Duck is an oily, dark meat that contains high amounts of protein, iron and vitamin C. The meat is greasy because it also contains significant levels of fat. To cook a nongreasy duck, you must melt away the fat on the surface and allow fat from within to escape. The most effective way to do this is to oven-roast the duck after lightly seasoning it. The meat will be crispy on the exterior and moist, but not greasy, within. This recipe is for one duck.
Step 1
Preheat the oven to 375 degrees Fahrenheit. Fill a large pot with 4 cups of warm water and place it over high heat.
Step 2
Rinse the duck under cool, running water for 10 seconds, then pat it dry with paper towels. Make several 1/4-inch-deep holes all over the duck with a sharp knife at 1/2-inch intervals. The holes will let some of the fat leak out, making the duck less greasy. Do this as the water in the pot comes to a boil.
Step 3
Place the duck into a strainer and pour the boiling water over the top. This will help melt away fat and keep the duck from becoming greasy. Refill the pot with 2 cups of water and place it over high heat.
Step 4
Set the duck in a roasting pan, on the rack, and rub the ground black pepper and salt over its exterior. Use your fingertips to press some of the seasoning into the holes in the duck’s meat.
Step 5
Pour the boiling water over the duck and let it drain into the bottom of the roasting pan. Set the duck in the oven and allow it to roast for three hours, flipping it every 30 minutes. When the duck is done, its skin should be brown and crispy, and its internal temperature should register 165 degrees Fahrenheit on a meat thermometer.
Step 6
Remove the duck from the oven and allow it to cool for 10 minutes. Carve and serve the duck while hot.
Tips and Warnings
- Take the temperature reading on the duck’s thigh at the thickest point, being sure not to touch the thermometer to bone. Refrigerate leftover duck immediately and consume it within three days. Use your favorite duck seasonings in lieu of, or in conjunction with, the salt and pepper in this recipe. If you would like to cook duck pieces, check the temperature every 30 minutes after putting them in the oven.
Things You'll Need
- Large pot
- Whole duck, cleaned with neck and giblets removed
- Sharp knife
- Strainer
- Roasting pan with rack
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- Meat thermometer
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