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Long slow cookingalong with the bastings is the secret to producing a moist duck with all the fat cooked off the bird. It is one of my favorite recipes for duck. You can save the grease to use another time - the flavor increases but I have never done this and am leary of reusing fat. You can do this recipe using just salt & pepper instead of Tony Chachere but it is not as good
- Rub the duck halves generously with Tony's seasoning Or use salt& Pepper but it is not the same Sprinkle skin side of the duck with the Paprika and place duck halves skin side up in an open pan.
- Pour the mixed oil& water over the duck halves.
- Cook in preheated 275F oven for 3-5 hours basting the ducks every half hour*Note the time is not wrong at least 3 hours and up to 5 hours.