Duck de Marietta

Discovered this recipe in 2017--it was a big hit. It takes 6-7 hrs to cook.

Defrost and clean a whole duck. Rub outside with salt & pepper, put citrus on the insides. Score the skin (just the outer layer, don't cut into the meat).

Put on a rack, breast down; roast (regular bake) at 250 F for 3-4 hrs; flip and put on convection for another 3 hrs. (Or you can do the whole thing in convection at 250 F). Then, raise temperature to 450 F (convection bake or roast) for about 20-30 minutes until breast skin looks nice, brown, and crispy.

Remove from oven, let stand for 15-20 minutes, carve.

Meat will be well done, but quite tender and not dried out.