roasted duckling with a crispy skin

How To Make roasted duckling with a crispy skin

• 1

  Preheat oven to 350.
• 2

  Rinse the duck under cold water and pat it dry. Remove all excess fat from the cavity and around the neck area.
• 3

  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.
• 4

  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.
• 5

  Remove the duckling and let rest on a platter 15 minutes before carving. Garnish with the remaining thyme sprigs.
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