Slow Roasted Duck
By Chef John Ash
This simple recipe takes the mystery out of cooking a delicious duck. Order yours from the market with a couple days notice. Pair this dish with the complex flavors of our Owsley Pinot Noir.
Total Time 4 hours
Prep Time 30 minutes
Difficulty Level Medium
1 fresh duck, about 5 lbs
Kosher or sea salt
Freshly ground black pepper
Fresh thyme or other herb sprigs
Quartered lemon or 1/2 orange, halved
1/2 onion, halved
To prepare the duck: With a heavy cleaver, remove the duck head, neck, and feet, if attached. Remove the wing tips. Save all parts for stock, if desired. Rinse the carcass well inside and out and pull out the clumps of fat just inside the cavity on both sides at the tail end.
Season the duck well inside and out with salt and pepper. Stuff the cavity with fresh herbs, citrus, and onion.
Tie the legs together with kitchen twine, so the duck holds its shape during roasting.
Preheat the oven to 325º and turn on the convection fan.
Put the duck breast-side up on a rack in a heavy roasting pan deep enough to trap spattering fat but not so deep that it impedes browning. Roast until the skin is richly browned and crisp, about 3 hours.
Let rest for 15 to 20 minutes before carving.