Most Famous Roast Duck Recipe

So what's happening with the duck, Michael? What are we doing with it? This is my mom's special duck. So you don't really want to share this recipe? Actually, I'm not. I'm just gonna... We're not even gonna talk about it. It's just gonna come out of the oven. Okay, so how did you prep your duck? Last night I salted it, and then stuck it in the refrigerator overnight, and then I took it out, washed it, put it back in the oven so the skin dries. You put it back in the oven? Let's do that again. Back in the fridge. Great, so it's all prepped. It's all... you just let it sit. It's hanging out in the fridge. You took it out, washed it. Look at this thing. What we're gonna do is we're gonna take garlic. Okay. We're gonna rub it. Give it a nice rub. Okay. Final massage. All right. And then stick some garlic sort of all around and inside the cavity with some scallions. The oven's at your temperature now? You're happy with it? We're gonna do it high. 500, huh? 500. Anywhere between 7 to 10 minutes. And then we'll lower it, bring it down to 300. So when does the beer go on it? Right now. Beer goes on it right now. And it goes on and in and everywhere around it. Just don't drink out of the bottle now. It actually burns off pretty fast, you know, at 500. Here, I'll open it so you can do it quick. Ready? Get the heat. That's nice. All right, duck in. So your temperature was at 500 and now we're... we did the 7 minutes or so? Yeah, 7 minutes and we're down to 300. Now I turned it down to 300. So that'll sort of bring the temperature even between the breast and the dark meat. And then we'll measure... we'll go for 140. Okay. And see where we're at in maybe about an hour. We're shooting for 140 in the thigh. I think we're pretty close. Why don't we take it out and let it rest? I think you're right. Oh yeah, that looks good. Look at that. We're gonna just finish the duck for 5 minutes. So that'll be super hot. We're gonna throw that back in. Almost like a broil. Just to crisp the skin a little bit because it's been resting. Which you want. Let's check it out. Take a look. Oh yeah. Look at that. We'll let that sit. We'll let it hang out. Just a couple minutes because if I touched it now, I would regret it in the morning. The duck is ready. We pulled it out. Let's move it to the chopping block. Move it on over to the chopping block. It's hot. It's hot. You've done this before. A couple times. Ooh, nice. You outdid yourself, man. So because it rested earlier, you usually don't want to take a meat out of the oven and then start cutting into it. So that finish really did heat it up. But I think a lot of the juices will still stay in there. It looks juicy. The duck is perfect. It's so moist. It really is moist and soft. I love it. I think the salting it overnight really locks in that juiciness. I mean, you would know. You cook this thing all the time, right? Yeah, no, it helps. It helps a lot. After watching the process of how you made all of this, it wasn't super complicated. But this would wow anybody's friends, you know? If you were making this for your family or your friends, they would flip out and they'd go, Oh my God, I can't believe you did this. Hey, thanks for watching. You like our videos? Well, then do me a favor and subscribe because then we can update you on what's going on. You'll also know when we're giving away really cool stuff, which happens all the time. So make sure you subscribe and we'll be in touch.