Thanksgiving Duck

[Dawnsey]

rotisserie!

Sorry for the late reply, but we have duck about once a month and we cook it on the rotisserie. If you have access to one, I definitely recommend it. The skin comes out so much nicer that way, and the flavor is incredible.

 

[kitchenelf]

Thanks for the tip - I love duck and I have a rotisserie!!

 

[Raine]

325° is kinda high for low and slow. Drop the temp to about 250°.

 

[Psiguyy]

Prick the skin all over the duck to let out the fat and aids in crisping the skin.