Roast Duck

There is a first time for everything, and it was my first roasting a duck!  Just like everything I was a little intimidated but just treated it like a chicken with the exception of the excess fats dripping off and it was a breeze!

 I roughly used the guide from Martha Stewart here 

Really it was as simple as this!

- 1 fresh or thawed duck 

A couple of tsp of salt

- 1 large scoop of marmalade

- 1 large sweet potato

Began with draining the duck well from any excess blood or moisture. Now salting it well on the inside and out, even sticking my fingers under the breast skin to salt it well. At this point I put it in the fridge overnight to allow all that salt to flavour it (no brining like the chicken, was afraid it would make the skin flabby)

The next day I remove the duck 30 minutes before baking and allow it to come to room temperature, preheat the oven to convection roast on 425 F and add a scoop of marmalade in the cavity of the duck.

Score the top of the duck with a sharp knife in a criss-cross manner without cutting the flesh.

During baking whenever fat collects at the bottom you must drain it off. I did this several times during the process of baking below.

Baking for 50 minutes then reducing the temperature of about 400 and flipping it over for another 30 minutes. I layered the pan with slices of potato and placed the duck back on it's back and baked for almost another 40 minutes. When it's perfectly browned and the juices run clear it's done.

Serve immediately as the skin is crispy and perfect!
The potatoes are amazing as well.