Roasting half a duck

hotcookie101

I have a lovely free range half duck to cook for lunch. I usually slow roast a whole duck for 4 hours (like this) so all the scrummy fat comes out for roasties and the skin is crispy. Do you think I can do the same with the half duck or should I cut down roasting time?

Pink.

Hi Hotcookie,

It may be too late for you but I would cut the roasting time. You'll know that the duck is ready when the skin is crisp and the juices from the thigh run clear.

There's an earlier thread on cooking duck that may help:

cooking a whole duck


Pink