Ingredients
- 1 4- to 5-pound duck
- Freshly ground black pepper
- ¼ cup soy sauce, more or less
- Nutritional Information
Nutritional analysis per serving (2 servings)
4140 calories; 401 grams fat; 134 grams saturated fat; 190 grams monounsaturated fat; 51 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 119 grams protein; 775 milligrams cholesterol; 2393 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 to 4 servings
Preparation
- Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
- Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
- Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully–you don’t want to get water on the duck).
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
Dining and Cooking