☆☆☆☆☆ 0 votes0
·salt and pepper, to taste
1granny smith apple, cored and quartered
8 largefresh thyme sprigs
How to Make Roasted Duckling With A Crispy Skin
- Preheat oven to 350.
- Rinse the duck under cold water and pat it dry. Remove all excess fat from the cavity and around the neck area.
- Rub the duck all over, inside and out, with the orange. Sprinkle the duck with salt and pepper inside and out. Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.
- Roast 25-30 minutes per pound (2-2 3/4 hours). Baste with pan juices at regular intervals. The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.
- Remove the duckling and let rest on a platter 15 minutes before carving. Garnish with the remaining thyme sprigs.