Celebrity chef and MasterChef presenter John Torode has shared his recipe for roast duck with bread sauce. On the BBC Food website, where the recipe was originally published, he said: "A roast duck ...

Continue roasting for another hour, then flip the duck again. Repeat, flipping each hour until the bird has cooked for 4 hours total. Then remove the bird from the oven and raise the heat to 350 ...

Ms. Daguin advises scoring the skin in a tight, crosshatch pattern so you get ¼-inch squares. “The little squares get very crisp,” she said, “and the smaller they are, the nicer they taste.” ...

Like any large-format roast, a whole duck needs a break after exiting the oven—figure at least 30 minutes; the meat needs time to rest so the juices can redistribute throughout the bird.

Preheat the Oven: Set your oven to 375°F (190°C). Dry and Score the Duck: Pat the duck dry with paper towels to ensure the skin crisps up during roasting.Using a sharp knife, gently score the ...

The duck is rotated during roasting, then broiled at the very end for crispy, crackly skin. ... Preheat the oven to 450°F. Cut off the first two wing joints of the ducks and reserve.

Put duck into an oven bag and follow manufacturer's directions about making a few small holes in the bag near the tie. Leave duck to marinate for 1 hour. Preheat oven to 190 degrees C (375 degrees F) ...

He'd been there since 3 in the morning, roasting duck in an oven that has left burn marks up and down his arms — the price of perfection. "It's important to maintain the moisture of the duck ...