(04-12-2018, 09:01 PM)Baron Samedi Wrote: It works best in a hot oven, the skin gets crispy and the meat stays moist, never dry or overdone. It starts at 500ºF for 40 minutes the reduce the oven heat to 400ºF and roast until the thigh juices run clear, for about 30 minutes. The best duck you will ever have, but it's a fat slinger.
Just salt and pepper, nothing else.
Yeah it's smoking like a sonofabitch and has triggered our smoke detector more than once, but it's totally worth it I think that is actually Emeril's recipe. It's our favorite.
I hope you saved the fat, US. It's so delicious to use in cooking.