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Yield: 4 main-course servings
Ingredients:
1 duck (4 to 5 pounds)
1 teaspoon salt
12 turns freshly ground black pepper
Method:
Preheat the oven to 500 degrees F.
Remove all visible fat, from the duck and with a fork prick the skin all over without piercing the meat. Rub with Canola oil. Sprinkle the duck liberally with salt and pepper.
Place on a rack in a roasting pan and roast for 40 minutes. Reduce the oven heat to 350 degrees F and roast until the thigh juices run clear, for about 50 minutes. Remove from the oven and allow to cool before using in other recipes. Or carve into 4 pieces and serve immediately.
This recipe was featured on the Everything But the Quack Episode of Emeril Green.
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