Easy crispy roasted duck
I just love roasted duck because, first of all it’s delicious and second I always have some giblets for the soup and duck fat stored for roasting, frying and enjoying just about any veggie.
There are many many ways to prepare your duck but this time we are covering the easy & relatively fast duck roast.
1 large duck, 2 kg
500 ml boiling water
1 lemon, sliced
4 garlic cloves, sliced
Seasoning: salt, pepper, hot chili powder, thyme
Remove any giblets and excess fat from the duck and save it for something else (it can be used for a soup)
Using a toothpick or a knife, pierce the skin on all the fat parts of the duck, gently without piercing the meat. This will give an exit to the excess fat.
Pour 500 ml boiling water over the duck, let it cool and then drain the water and leave the duck to dry in the fridge for at least 2 hours, uncovered. It would be perfect if you can even leave it refrigerated over the night but about 2 hours will do the job. If you don’t have time to wait, pat dry the duck with a paper towel.
Once the duck is dry, place it into a roasting pan with a rack, season it all over with salt, pepper, hot chili and thyme. Season the cavity and put the lemon slices and garlic in it for the extra aroma.
Preheat the oven at 220° C and bake the duck for 30 minutes, breasts side up. After 30 minutes, lower the temperature to 170°C and roast for about 1h and 10 minutes. Total roasting time for 2 kg duck is 1 hour and 40 minutes or until the inner temperature is about 74°C.
Once baked, leave the duck to rest for about 20 minutes before carving it.
While the duck is resting you can fry or roast some veggies in duck fat (cauliflower, aubergine, zucchini)
Using the duck fat:
You can use all the excess fat that you got from roasting the duck and store it in your fridge. Duck fat is excellent source of fat on keto and it just makes everything taste better.
To store the fat, let it cool a bit and then, using a fine sieve pour the fat into sealable containers and keep refrigerated for up to 6 months.