1 Answer

For a Duck: Pre-heat your oven to 180°C. Place your bird in a trivet in a roasting pan with the the breast uppermost and cover with foil. Transfer to your hot oven and roast for 45 minutes per kg (20 minutes per pound). Remove the foil for the final 30 minutes of cooking to ensure the skin is browned. For a Duckling (typically less than 1kg): Pre-heat your oven to 180°C. Place your bird in a trivet in a roasting pan with the the breast uppermost. Transfer to your hot oven and roast for 40 minutes per kg (18 minutes per pound), turning the bird and basting frequently with the pan juices to prevent the fowl from drying out. Remove the foil covering for the final 20 minutes of cooking, to ensure the skin is browned When done, check that the meat juices run clear by piercing in the thickest part of the thigh an ensuring the juices run clear. Remove the fowl from the oven, set on a warmed plate, cover with foil and allow to rest for at least 20 minutes before carving and serving.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/roasting-guide.php
Copyright © celtnet

13 years ago. Rating: 7
Comment this answer Add new comment