Slow Roast Crispy Duck

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Large Whole Duck

1 cup

Demi-Glace

to taste

Kosher Salt

2 cups

Red Wine

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.