/ck/ - Food & Cooking

Here is the duck before I put him in the oven.
I patted him dry and separated the skin from the breasts, then stuffed the breasts with peeled, cored, and salted slices of apples and stuffed his cavity with the same. The skin was then rubbed with salt, pepper, and marjoram. There is a lot of fat on this bird so there is no need to grease him. He is breast side down for the first 30 mins of cooking at 325 to release juices onto the veg. Afterwards I will flip him and baste him and the vegetables and resume roasting.
He has fresh parsley in between his wings mostly for decoration but I also wanted to see if it would add any flavor to the skin.

I am still a newbie with duck but I have done this method of roasting before and found success. Any advice would be appreciated. Next time I may try to scald the skin with boiling water to tighten it but idk.