This recipe was featured on the Everything But the Quack Episode of Emeril Green.
DCL
Yield: 4 main-course servings
Ingredients: 1 duck (4 to 5 pounds) 1 teaspoon salt 12 turns freshly ground black pepper
Method: Preheat the oven to 500 degrees F
Remove all visible fat, from the duck and with a fork prick the skin all over without piercing the meat. Rub with Canola oil. Sprinkle the duck liberally with salt and pepper
Place on a rack in a roasting pan and roast for 40 minutes. Reduce the oven heat to 350 degrees F and roast until the thigh juices run clear, for about 50 minutes. Remove from the oven and allow to cool before using in other recipes. Or carve into 4 pieces and serve immediately.
