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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