[bright lights]

Bought a duck reduced yesterday but ive only ever cooked breast.Dont want to over cook it but need to know if,like chicken,its dodgy if pink,and could put my family in hospital! many thanks!

[Nikkithefoot]

I cook duck for 45mins per kilo at 200'C (gas6 or 400'F )(?about 20mins per pound?)in a conventional oven. If a fan assisted reduce cooking to 35mins per kilo.
The skin needs to be pricked thoroughly to let the fat drain. You need a fairly deep roasting tin for the fat to collect in, and might want to drain off at intervals during cooking.
You shouldn't need to cover it at all, but if the skin crisps too much you might want to.
Use a knife or skewer through the thigh to check juices are running clear before serving. The meat is dark anyway so difficult to tell if still'pink' as in chicken. My method for checking it is cooked is..................if it falls apart when you pick it up out of the roasting tin its deffo cooked!

Enjoy

Nikki

[muntjac]

prick the back and the thighs only  put a 1/4 lb block of butter in the cavity and put on its breast wrap in baco foil and then put in a low oven for 4 1/2 hours on 100 c ,half hour afore your ready take the foil of the top brush the bird with butter and put the heat up to 200 for the last 30 minutes sprinkle a bit of sea salt on the breast if you want it to crisp up.i promise this will taste brilliant better than any duck u had afore .

[weeeed]

I love duck and always keep the fat for sore hand etc in winter. My old dog use to jump into the air and catch them as they were taking off! I was a modern day poacher! Albeit a reluctent one. Eat meat etc but dont like the hartd work of plucking and cleaning.

[agapanthus]

Duck is lovely eaten rare-medium and you won't  get any ill-effects.