Last Sunday as sort of a Valentine’s Day dinner, the Accidental Locavore made a slow roasted duck. If you’ve got an afternoon, and need an excuse to say, watch the Olympics for hours, this is your meal. The fact that it couldn’t be easier, or more delicious, are just bennies.
A V-shaped roasting rack helps, but you can do it with a regular rack and roasting pan. As much as I don’t like using those spray oils (god only knows what’s in them), it makes my husband’s clean-up much easier if I spray the rack.
Preheat your oven to 250 degrees.
Rinse and dry your duck. I salt and pepper it, inside and out, and usually put a bunch of peeled garlic cloves inside, and any fresh herbs I have lying around. Thyme worked well for this duck, but you use anything.
Prick the duck all over with a fork, and put it on the rack in the roasting pan.
Put it in the oven for an hour. Remove it, turn it over, and prick it with the fork.
Do this 4 times (4 hours).
After the last time, turn the oven up to 400 degrees, and put the duck back in for 15-30 minutes, depending on how crispy you like the skin.
I happen to like barbecue sauce with duck, but have also been known to take some of my cousin Ellen’s amazing tangerine marmalade, warm it with some citron vodka, to thin it down with, making a more classic version of duck a l’orange.
With this duck, I sauteed some baby spinach and garlic, in some of the duck fat…yum.