Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces.
Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper. Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan.  Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly. Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster Roast the duck for about 3 hours, turning the duck every 30 minutes. 9. Remove the roasting pan from the oven and test to make sure the duck is finished cooking. 1  Insert a cooking thermometer into the thickest portion of the duck meat, either the breast or thigh. 2  Be sure the thermometer is not touching any bones. Heat a cast iron skillet or other oven-safe skillet over medium heat. Place the duck legs in the pan with the skin sides down. Sprinkle the legs with salt and pepper and allow them to cook until the skin is brown, about 3 minutes. 9. Remove the roasting pan from the oven and test to make sure the duck is finished cooking. 1  Insert a cooking thermometer into the thickest portion of the duck meat, either the breast or thigh. 2  Be sure the thermometer is not touching any bones. Method. 1  Preheat the oven to 375°F (190°C). 2  Place the duck on a clean chopping board and remove any excess fat from the neck and body cavities. 3  Rinse the duck thoroughly, inside and out, under a cold running tap and pat dry with a paper towel. 1 Rub salt and pepper into the skin of the duck, inside as well as outside. 2  Position the duck on a rack placed in a roasting tray, breast side up. 3  Pour a few cups of boiling water over the duck and into the roasting tray and place into the preheated oven. 1 Roast duck in preheated oven for 1 hour. 2  Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. 3  Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown. 1 Rub salt, pepper, and paprika into the skin of the duck. 2  Place in a roasting pan. 3  Roast duck in preheated oven for 1 hour. 4  Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. 1 Roast the duck uncovered on a rack in a shallow roasting pan, breast-side up, or roast on a vertical poultry roaster in a pan. 2  For an un-marinated whole duck, allow 30 minutes per pound in a preheated 350° F oven.  Directions. Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces.  Pierce the skin and thick fat layer of the duck. Use a knife or skewer, and make piercings at one-inch (2.5 cm) intervals. Be sure to pierce all the way through the fat layer just below the skin, but not into the meat. You will feel resistance when you get to the meat layer. 9. Remove the roasting pan from the oven and test to make sure the duck is finished cooking. 1  Insert a cooking thermometer into the thickest portion of the duck meat, either the breast or thigh. 2  Be sure the thermometer is not touching any bones.
http://www.epicurious.com/recipes/food/views/crisp-roast-duck-235744 http://www.foodnetwork.com/recipes/roast-duck-recipe.html http://www.wikihow.com/Cook-a-Duck http://www.wikihow.com/Cook-a-Duck http://www.helpwithcooking.com/cooking-poultry/roast-duck.html http://allrecipes.com/recipe/65147/roasted-duck/ http://www.mapleleaffarms.com/duck-cooking-tips http://www.foodnetwork.com/recipes/emeril-lagasse/pan-roasted-duck-breast-recipe.html http://www.wikihow.com/Cook-a-Duck
how to cook a duck in the oven