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Cut off excess fat from duck cavity.
Nytimes roasted duck. 1 cup dry sherry. Preheat oven to 450 degrees. Any ideas or recipes.
Skim off any excess fat every 15-20 minutes. I am open to most suggestions that would work in a 300-325 oven. All the information you need about wine and winemaking.
Duck is a genuine treat and also a pleasure to act as a Sunday Roast or a Friday evening dinner for two. Just prick the skin all over with a knife season liberally and roast until the surface is burnished and crackling. Roast duck for 2 hours carefully pouring off fat and turning duck over every 30 minutes.
Ina Gartens recipe for a whole roast duck is very simple but it has the nice step of blanching the duck which gives a nice crisp skin. Roast duck in preheated oven for 1 hour. Prick the skin again then pour the orange juice and honey mixture over the duck.
Roast duck for 2 hours carefully pouring off fat and turning duck over every 30 minutes. Remove giblets and neck from duck cavity and discard or reserve for another use. Tent with foil if glaze begins to get too dark.
If the duck starts to brown too much you can reduce the heat to 450F. Spoon remaining 14 cup melted butter over duck and cook for 15 more minutes or until golden brown. Roasting the duck is not so difficult to do but it can be smoky.
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