Easy Roast Duck
A simple method for roasting duck with specially treated skin that turns out crispy and not greasy.
Ingredients
Free-range whole duck (about 2-2.25 kg)
1
Sea salt
to taste
Instructions
1
Preparing the duck skin
Use a skewer to poke holes all over the duck skin. Place the duck on a rack in the kitchen sink and pour over 2 kettles of boiling water. Pat dry with paper towels and place on a plate in the refrigerator to dry for 1 hour. This step releases the layer of fat under the skin, making the duck crispy and not greasy.
2
Roasting
Preheat the oven to 200°C (fan 180°C). Place the duck on a rack set over a roasting pan or deep baking tray; the duck will release about 300 g of fat into the pan.
3
Slicing and serving
Sprinkle generously with sea salt and roast for 1 hour 30 minutes. Carve the duck as shown in the image on the right and serve.
