Roasting a duck is a little trickier than roasting a chicken or pork belly due to the thick layer of fat underneath the duck skin. In order to obtain crispy duck skin, it is crucial to drain all the fat. Various methods have been employed to achieve thin and crispy skin duck and these includes steaming the duck over boiling water, air dry the duck for a few hours before roasting, using an air pump to separate the skin from the fat layer or pierce the skin of the duck to render all the fat. I opted for the piercing method as it is the simplest approach. The whole duck roasting and resting process took about 4 1/2 hours but I can assure you that it’s all worthwhile. The duck meat was so GOOD, moist and tender and the skin, although I would prefer it to be a tad crispier, it’s still delicious. Next time, I’ll bake it at 400 °F for 12 min instead of only 7 min for extra crispy skin.
4 hr roast duck. Extremely succulent meat.