Air compressor roasted duck

Chef

Preparation	1 h
Difficulty	Medium, Medium
Game	Duck, Duck
Calories	400 - 500
Activity	M 40’, F 50’
People	4
Wine pairing	Cerasuolo d’Abruzzo DOC

Ingredients

1 duck
G 150 canola or similar oil
Salt and pepper to taste

Kcal 422*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Take a whole, skin-on bird and using the compressor and a blowgun nozzle, force air under the skin. The duck will inflate like a beach ball and the skin will stretch out. Wear eye protection while you do this.
Work around the bird and get air under all the skin. The skin should look a little baggy when you’re done. Place the bird on a rack or hang in the refrigerator for a day or two to allow the skin to dry out.
When you’re ready to cook, preheat the oven to 190° C (375 °F). Season the bird with salt and pepper and place on an elevated roasting rack in a pan. Roast for 10’.
All ovens are different, and ducks vary in size, so keep an eye on the bird as it is roasting. You are not trying to cook the bird in the first 2 stages as much as you are trying to render some of the fat off the skin.
Remove from the oven and tilt the bird to allow fat to drain. Allow to cool down for around 15’. Put the duck back in the oven and roast for another 10’, remove and allow to drain again. Allow to cool for around 15’.
Turn the oven up to 210 °C (425 °F) and roast for 5-10’ until the thickest part of the breast hits 55 °C (130 °F). Remove from the oven and allow to drain.
In a saucepan, heat 2-3 cups of canola or similar oil to 190° C (375°F). With the bird on a roasting rack over the roasting pan, carefully ladle the hot oil over the bird. Keep doing this over the entire bird, allowing each area to cool down a bit before ladling more oil onto it. One the skin is crispy and amber brown, carve it up and serve with your favorite sides.

Air compressor roasted duck

Ingredients

Preparation

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