Roasted Herb Duck
1 duck (4-5lbs.)
½ tsp. salt
½ tsp. white pepper
1 tsp. herbes de provence
½ tsp. onion powder
Preheat oven to 425 degrees.
Clean and de-gut duck. Dry completely. Truss the duck with about 3 and half feet of cooking string. Take a sharp fork and poke holes all over the duck. Sprinkle with salt, white pepper, onion powder and herbes de provence. Place the duck on a rack over a bath of water in a roasting pan. Make sure there is about an inch of water.
Roast the duck for about an hour for medium rare and add 10 more minutes for a pink medium.
Erica's Kitchen All Rights Reserved © 2012
½ tsp. salt
½ tsp. white pepper
1 tsp. herbes de provence
½ tsp. onion powder
Preheat oven to 425 degrees.
Clean and de-gut duck. Dry completely. Truss the duck with about 3 and half feet of cooking string. Take a sharp fork and poke holes all over the duck. Sprinkle with salt, white pepper, onion powder and herbes de provence. Place the duck on a rack over a bath of water in a roasting pan. Make sure there is about an inch of water.
Roast the duck for about an hour for medium rare and add 10 more minutes for a pink medium.
Erica's Kitchen All Rights Reserved © 2012