Slow-Roasted Rosemary Duck

A whole duck slowly roasted in the oven with fresh rosemary, garlic, and lemon until the meat is tender and the skin is deeply crisp. Serve it with the pan juices and your favorite roasted vegetables.

Prep: 20 min · Cook: 210 min · Yield: 4 · Method: Oven

Ingredients

• 5.5 pounds whole duck
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 sprigs fresh rosemary
• 6 cloves garlic cloves
• 1 medium lemon
• 1 medium yellow onion
• 1 cup chicken broth
• 1 tablespoon olive oil

Cooking instructions

1. Heat the oven to 325°F. Remove the duck from its packaging, take out the giblets, and pat the duck very dry with paper towels. Trim excess fat from the cavity and tail area, leaving the skin intact. (about 15 min) — 325°F
2. Use a sharp knife to score the breast skin in a crosshatch pattern without cutting into the meat. Rub the duck all over with the olive oil, salt, and black pepper. (about 5 min) — 325°F
3. Cut the lemon and onion into quarters. Place them in the cavity with the rosemary sprigs and garlic cloves. Set the duck breast-side up on a rack in a roasting pan. Pour the broth into the bottom of the pan, making sure it does not touch the duck. (about 5 min) — 325°F
4. Roast uncovered for 2 hours, carefully spooning or pouring off accumulated fat from the pan every 45 minutes. Add a little water to the pan if the drippings begin to darken or smoke. (about 120 min) — 325°F
5. Increase the oven temperature to 425°F and continue roasting for 30 to 45 minutes, until the skin is crisp and golden and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers at least 165°F. For tenderer dark meat, roast until the thigh reaches 175°F to 180°F. (about 45 min) — 425°F
6. Transfer the duck to a cutting board and loosely tent it with foil. Rest for 20 minutes before carving. Skim excess fat from the pan juices, then spoon the juices over the carved duck. (about 20 min)