When selecting duck for your roasted duck recipes, keep in mind the two kinds of ducks as defined by the United States Department of Agriculture (USDA).

1. Roasted Duck Recipes
When selecting duck for your roasted duck recipes, keep in mind the
two kinds of ducks as defined by the United States Department of
Agriculture (USDA). The broiler duckling is a young duck of under 8 weeks
weighing 3 to 6 1/2 pounds and has a tender meat. The roaster duckling is a
young duck under 16 weeks with a weight of 4 to 7 1/2 pounds and also with a
tender meat. Both ducks, preferably weighing four to six pounds, are
appropriate for roasting whole.
The USDA recommends roasting a whole duckling for 30 to 35 minutes for every
pound at 350°F. It is not advisable to stuff the duck when roasting. Just cook your
stuffing separately then serve it on the side. Prick the whole duck before roasting
so that the fat can render.
When using the tender duck breast part, brown the skin side first over a medium
heat skillet before cooking in the oven
for 425°F for 12 minutes. For the more
tougher parts like the thigh and legs, the
USDA suggests it in a 325°F oven for one
and a quarter or one and a half hour. To
know if the meat has been thoroughly
cooked (even if it’s still pink), insert a
meat thermometer and make sure the
internal temperature reaches a minimum
of 165°F.
Other roasted duck recipes prescribe steaming the duck first to render the thick
layer of fat before it’s roasted. Others tell home cooks to simmer it in chicken
stock for about 45 minutes and then putting it in a pan for roasting. Either way,
you’d want a juicy, tender meat with a crisp skin if you’re roasting the duck.
The duck can be flavored in many ways, such as the classic orange glaze, port
wine glaze, honey glaze, cranberry glaze, mango Riesling glaze, pomegranate
glaze, balsamic vinegar, or good old maple syrup. In the site, roasted duck fillet
with braised endives and Arabica coffee sauce is a must try especially with the
interesting addition of coffee as a sauce. If you don’t want the glaze, simply
season the duck with spices and herbs. Salt and pepper may also suffice.
Roast some vegetables as well with the duck fat and produce a lovely side dish
to your roasted duck recipe. Baby potatoes, endive, cauliflower, carrots,
broccoli, red bell peppers, even apples and orange slices are some of the many
variations of the roasted vegetables to serve with your duck.