Cooking Instructions
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Step 1
Season
Whole Duck (1)
inside and outside with
Kosher Salt (to taste)
.
Step 2
Preheat your oven to 400 degrees F (200 degrees C).
Step 3
Place on a rack over a rimmed tray, to catch the fat and juices. Place into a 400 degrees F (200 degrees C) degree oven, turn down temperature to 300 degrees F (150 degrees C), roast for 3 Hours and 45 Minutes, turning every 30 Minutes.
Step 4
After 3 Hours and 45 Minutes, turn the temperature to 425 degrees F (220 degrees C) remove the duck with the rack, and place it on another tray (I used a cast iron pan). Roast breast-side up for another 20 to 30 minutes or until the skin is very crisp and golden brown.
Step 5
Remove from oven and let rest for 10 minutes before carving.
Step 6
Add
Red Wine (2 cups)
to the bottom tray used to roast the duck. Simmer until all the fond has loosened from the bottom of the tray.
Step 7
Add
Demi-Glace (1 cup)
, simmer another minute.
Step 8
Strain the sauce, check and adjust the seasonings.
Step 9
Because of its large size, carve what you will serve to eat and store the rest for another day. Serve with the red wine jus and choice of sides.
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