My favourite poultry makes a great Thanksgiving feast if you only have 4 people. After much experimentation, we have found that the best way to cook duck is to slow roast it for 3 to 4 hours at a low temperature. This makes all the fat run out and crisps the skin. Buy Peking ducks, which are fattier but tastier than muscovy.
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Preheat oven to 275 F. Place duck on a rack, prick skin all over, brush with soy sauce and season with salt and pepper. Bake for 3 hours, removing fat as it accumulates. Raise temperature to 375 F and bake another 45 minutes to crisp the skin.