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.

Slow Roast Duck
Recipe question for: Slow Roast Duck


inpatskitchen September 1, 2011
I think it's 3 hours at 250F and then another 30 minutes or so at 350F...and then let it rest another ten.
wssmom September 1, 2011
Concur: Total cooking time is three hours, and worth the wait!
Greenstuff September 1, 2011
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.
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