how do I know when my duck is done?
So, I threw away the packaging to my frozen duck, now thawed and awaiting roasting, which contained the label stating how much it weighed.
How do I know when it will be done? I have a meat thermometer, so I guess I need to know what temp to look for, and where to place the thermometer.
Also, any suggestions on the best oven temperature for a nice crispy skin would be appreciated.
You will get two sets of answers.
The government treats duck like chicken and turkey, and for the sake of avoiding salmonella tends to recommend the usual 170-180 degree range for those.
However, you probably would not like to eat a duck roasted to such a temperature.
Chefs tend to treat duck like beef, and medium-rare in the breast (the temp range for that varies, anywhere from 130-145 degrees, depending on the authority) is often considered the most preferred, as for beef.
re: Karl S.
True...most duck breasts are done rare...but you will get a very chewey leg if you roast the whole duck to get a rare breast. I think most people settle for a roast duck cooked to chicken doneness. Even in better restaurants, I find the leg of a roast duck a bit chewey...hard to balance.