This roast duck recipe, courtesy of Emeril Lagasse, is part of hisDuck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner to serve your family.

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Ingredients

Directions

  • Preheat oven to 500 degrees.

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  • Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.

  • Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.

Reviews (1)

15 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/22/2017
This is my go to for years now!!! Just an outstanding recipe!! And everyone is always surprised how quickly it is prepared!!!! Worth serving on a big celebration!!!!