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My duck has been in the oven for about 2 hours now, but no fat is coming out. Is something wrong?

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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. At this point, turn the heat up 350 degrees F and continue to cook for another 30 minutes or so, until dark brown and very crisp. (Alternatively, you can cut the duck into pieces, arrange the pieces on a rimmed baking sheet and return them to the oven to crisp that way.) Let the duck cool for 5 to 10 minutes before carving and serving."

asked by Cookin' in Brooklyn about 3 years ago
2 answers 898 views
Louise_avatar
added about 3 years ago

Does the oven feel hot when you open it? Do you have an oven thermometer? Your oven may not be reaching the right temperature.
I would turn the oven up by about 50 degrees to 300F and see if the fat starts to run. 250F is very low, and if your oven temperature is a bit off, and the duck started off cold from the refrigerator, then it may take a very long time to get warm. Once the fat has started to run, you can turn it back down and proceed with the recipe.

With_ab
added about 3 years ago

Did you pierce the duck into the fat layer? This is critical for fat release