Roast Duck

1 5-pound duck dressed, giblets etc. removed
1 head garlic
1 tablespoon salt
1 tablespoon pepper

Step One:

Pre-heat oven to 475 degrees F. Wash the duck and pat it dry.  Prick the duck's skin all around with a  skewer or tines of a sharp fork being careful not to pierce the meat.  An alternative to pricking is a knife can be used to cut very small slits into the skin.  The reason either method is employed is to remove excesses fat from the duck to prevent the meat from tasting greasy. The duck must be cooked in a roasting pan with a rack. The rack is not optional as it can be with a chicken.




Step Two:

 Season the duck all over with the salt and pepper. Remove the top of the bulb of garlic to expose every clove. Place the cut bulb inside the duck.  Place the duck in a roasting pan with a rack.







Step Three:

Place the duck in the oven. Reduce the temperature to 350 degrees F. Cook the duck for approximately  25 minutes per pound.   After the first 50 minutes remove the pan from the oven and pour off excess fat.  Turn the duck over and return it to the oven.  Repeat this step ever 25 five minutes until the duck reaches 180 degrees F.





Step Four:

Once the duck reaches 180 degrees F, remove it from the oven. Remove the bulb of garlic,  and allow the duck to rest for 15 minutes.