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A question about a recipe: Slow Roast Duck

8653a98f-7c27-4d7e-8ac7-f11cb525fcf9--5337480747_a8cebf7000_o

I have a question about step 3 on the recipe "Slow Roast Duck" from merrill. It says:

"Cook the duck, removing it every half hour or so and re-piercing the skin so that the fat can escape. After 2 hours, flip the duck onto its back, piercing the fat over the breast well. After about 3 hours, the duck should start to look crisp and lightly browned."

Is the total cook time 5 hours or 3 hours? The third sentence is ambiguous.

asked by karinklayton about 4 years ago
3 answers 1118 views
84baef1b-1614-4c3d-a895-e859c9d40bd1--chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 4 years ago

Three hours. At least that's how I've done it. But for this recipe, it would also be delicious at 5 hours. And at 3, it might need a brief rise in heat to get it really brown.

0dcfb05c-8a90-480f-8cf7-cbc33e9a6b5c--me
added about 4 years ago

Concur: Total cooking time is three hours, and worth the wait!

53573b8d-4bf0-4ffd-843d-b2e617cfeb6b--dscn3274
added about 4 years ago

I think it's 3 hours at 250F and then another 30 minutes or so at 350F...and then let it rest another ten.