Whole Roasted Duck

Method

1. 1

   Take the legs off raw before anything else, they go to the confit card.

2. 2

   Dry brine the crowns inside and out with the salt, pepper, thyme and garlic.

3. 3

   Uncovered on racks in the fridge 24 hr.

4. 4

   Roast 220C for 20 min to set the skin, drop to 165C and roast 30 to 40 min to 62C in the thickest part of the breast.

5. 5

   Rest 20 min, the carryover takes it to 65C.

6. 6

   Carve each breast into 4 on a slight angle, 8 portions a bird.

7. 7

   Present two crowns whole at the table before you carve.

8. 8

   Hold the carved meat warm under a lamp, not in the oven.