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

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."

Cookin' in Brooklyn
Slow Roast Duck
Recipe question for: Slow Roast Duck


JessicaBakes October 16, 2011
Did you pierce the duck into the fat layer? This is critical for fat release
usingSpoons October 16, 2011
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.
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