Whole Duck ~4-5 lbs

• Rendered duck fat can be used to replace butter in many cooking preparations, but is commonly paired with potatoes to make duck fat fries or duck fat roasted potatoes.

• Duck meat pairs particularly well with fruits and vegetables that have natural sweetness such as cherries, pomegranate, and apricots as well as winter squash and sweet potato (however its flavor is versatile and also goes perfectly well with many other savory kinds of produce). 

• Prepare the duck breasts first, to render the fat and crisp up the skin by scoring the skin through the fat, then cooking skin side down in a pan slowly to render the fat (could take 10 minutes or more),
• Pour the rendered fat into a glass jar to either reserve for another use or discard, and then transfer the duck breasts to a preheated oven to finish cooking to your desired temperature.
• USDA recommends cooking duck to a temperature of 165F for food safety, as it is classified as poultry, but it should be noted that most chefs recommend duck be prepared to medium-rare which is a temperature of 135F.

PREPARATION

If buying duck from Frozen, for best results allow the duck to thaw 48 hours in your refrigerator.

• Remove giblets, wash & drain duck. Pat dry.
• Sprinkle duck cavity with sea salt, quarter an onion, coarsely chop celery and add both to the cavity.
• Season exterior of duck with salt  & pepper to taste
• Pre-heat oven to 325˚F, place duck on rack in roasting pan and cooked uncovered for 2 ½ to 3 hours. No basting is required.
• Duck is ready when golden brown and legs can be moved freely. Quarter the duck  (do not carve).