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04d27f69 c7cd 4a46 b2e4 cfd5873b1b0b  2016 03 22 18 59 39
Lindsay Simpson
Lindsay Simpson

Whole roast duck. Cut slits all over the skin of the duck. Season with salt, pepper, herbs of your choosing. Stuff the bird with onions and herbs. Roast breast down first until starting to turn golden. Flip breast side up, toss potatoes and persimmons in the rendered duck fat and continue cooking all of this in the roasting pan together until duck skin is crispy and thermometer reads it's eating time! Potatoes and persimmon should also be ready to eat at the same time.

BrooklynBridget
BrooklynBridget
Did you spoon off any fats from pan?
Lindsay Simpson
Lindsay Simpson
Yes I tossed the potatoes in fat and spooned off most of the rest. More rendered out as it cooked so any extra duck fat was saved in the fridge for future use!