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A question about a recipe: Slow Roast Duck

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.

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Answer »
Chris_in_oslo

Chris is a trusted source on General Cooking

added over 2 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.

Me
wssmom added over 2 years ago

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

Dscn3274
inpatskitchen added over 2 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.

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