Crispy Whole Duck

Sundays to me are family days. We work pretty hard to not go anywhere on Sundays. I try to reserve meals that take some time to prepare for Sundays since I know I'll be around. This dish takes almost three hours to prepare so plan this one for a day you have very little else going on. It is a crowd-pleaser and people are always impressed by it. But even though the cooking time is long this is super easy to do and so, so yummy.

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Crispy Whole Duck

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1 whole duck

3 cups of water

Salt and pepper (I use garlic or lemon pepper)

A fresh sprig of rosemary (Optional)

Rinse your duck inside and out. Place in a raised roasting pan. Boil your water. While water is coming to a boil pierce the duck breast all over. This allows the duck fat to render out and helps get the skin nice and crispy.

Pour the boiling water over the duck. You will see the skin contract. Let the water pool in the bottom of the roasting pan. Allow the duck to cool.

When cool enough to touch, pour out any water from inside the duck into the pan. Leave the water in the bottom of the roasting pan. Liberally sprinkle with salt and pepper inside and out as well as the backside.

Roast breast side up uncovered in a 425° oven for 45 minutes.

When 45 minutes have passed, take the duck out of the oven and with wooden spoons (sturdy ones, as I have broken a spoon or two doing this) carefully turn the duck so now the backside faces up. [Hint: I put one spoon down the end cavity and one at the neck, it seems to be the easiest and you have less likelihood that you will split the skin which you don't want to do.]

Return to the oven for another 45 minutes

Once again remove the duck after 45 minutes and carefully flip one last time so the duck is breast side up.

Roast for the last 45 minutes.

When done, remove and serve within 10 minutes or so.