In Hungary, ducks for roasting are usually around seven weeks old. They are raised for meat and not force-fed like foie gras ducks. This makes the meat tender and flavorful, with just the right amount of fat.
I always use an oven bag when roasting duck. It keeps the meat juicy and helps lock in the flavors. It also prevents splattering, so the oven stays clean. Plus, there’s less mess to clean up afterward.
This recipe is simple but delicious. The duck is seasoned and left to rest overnight, then slow-roasted until tender. In the last few minutes, it crisps up beautifully. Serve it with braised red cabbage and/or dödölle for a rich and comforting meal.
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