Long Island Roast Duckling

Long Island Roast Duckling — a duck recipe, 4 ingredients, about 150 min.

Serves 3 · 150 min · Duck

contains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

Butter-flavored nonstick spray → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Preheat oven to 450 °F.
Rinse and wipe duckling, removing giblets.
Set bird aside in an airy place to allow the skin to dry.
Rub inside cavity with salt and pepper.
Insert vertical oven roaster (used for "beer can chicken") into bird, and prop it upright.
Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan.
Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
Pour off fat and save, reserving drippings and liquid from the roasting pan.

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