Categories: Duck

Ingredients

• Duck leg(s) or breast, excess fat trimmed (save this to make cracklings and rendered duck fat)
• 1/3 cup sugar
• 1/3 cup rice (uncooked)
• 1/3 cup Lapsang Souchong tea leaves

Directions

1. Preheat oven to 400º

2. Line roasting pan with aluminum foil.

3. Combine sugar, rice and tea leaves in bottom of roasting pan.

4. Place duck, skin side up, on rack in roasting pan.

5. Cover with aluminum foil, leaving enough room so skin doesn’t stick to foil, but crimping edges tightly.

6. Roast approximately 25 minutes for legs, 40 minutes for breast.

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