How to Roast a Duck | Hilah Cooking

By Hilah Cooking · 150 min

Ingredients

Instructions

1. Trim excess fat and skin from the duck and save the fat for rendering.
2. Score the skin with a small sharp knife in shallow hatch marks, cutting through the skin but not into the meat.
3. Grind the Szechuan peppercorns and fennel seed together, then mix with the salt, coriander, paprika and orange zest.
4. Rub this mixture thoroughly over the outside and inside of the duck.
5. Squeeze the orange juice into a small bowl, then tuck the orange halves and rosemary into the cavity.
6. Place the duck breast-up on a rack in a roasting pan and refrigerate uncovered for 2 hours and up to 24 hours.
7. Set the oven to 450°F. Put the duck in and immediately reduce the heat to 350°F.
8. Roast for 20 minutes per pound, or until a thermometer in the thigh reads 165°F.
9. Remove the duck and increase the oven to 450°F.
10. Use a turkey baster to remove as much fat from the pan as you can, and save it.
11. Combine the glaze ingredients and brush them generously over the duck.
12. Return to the oven for 15-20 minutes more, or until the thigh reads 180°F.
13. Rest the duck, uncovered, for 20-30 minutes before carving.

Summarized from Hilah Cooking's video. Watch it for the details.

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