If you like roasted duck, but you don’t particularly like all of the grease, here is a method of cooking for you. Very easy and low maintenance, but it does take some time. Five hours to be exact. And no, it is not dried out! The breast meat is very moist and the skin is crunchy and browned. The photo here is the duck resting after roasting. And please do let it rest for about 20 minutes before slicing as this will re-distribute the natural juices. And now …. The recipe!
5 Hour Roasted Duck
Remove the neck and giblet packet from the duck. Reserve or freeze. Wash the duck and pat dry. Prick the skin of the duck with a fork all over. Add salt and pepper to taste. We also stuff the cavity with apple.
Place in a suitable roasting pan. Do not cover the duck. Place in a 300 degree F oven for 4 hours. At the end of each hour, flip the duck over. Remove any grease that may be produced and continue cooking.
At the end of 4 hours, raise the temperature to 350 degrees F and continue to roast. At the end of the 5 hours, remove the duck from the oven and let it rest for at least 20 minutes before slicing.
We serve this with Black Rice and a Spinach Salad. Here is the dinner plated. Enjoy! We did.

5 Hour Roasted Duck
Spinach and Pomegranate Salad with Oil and Balsamic Vinegar Dressing
Black Rice with Duck Gravy
2006 Indian Creek (ID) Petit Verdot