Specifications

44
Ingredients:
Duck, Whole, 4 to 5 lb. (2 kg)
Vents:
Open full
Preparation:
Preheat oven to 300°F for 30 minutes.
Season as desired. Rub with oil and paprika. Place directly
on wire shelves.
Set Thermostats:
Cook Thermostat set to 300°F (149°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
2 1/2 to 3 hours
Minimum Hold Time:
1 hour
Final Internal Temperature:
185°F to 190°F (85°C to 88°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
8 hours
The meat of a duck is mostly
on the breast and the legs. The
meat of the legs is darker and
somewhat fattier than the meat
of the breasts, although the
breast meat is darker than the
breast meat of a chicken or a
turkey. Being waterfowl, ducks
have a layer of heat-insulating
subcutaneous fat between the
skin and the meat. Boneless duck
breast is also called “magret” and
can be grilled like steak, usually
leaving the skin and fat on.
Internal organs such as heart and
kidneys may also be eaten; the
liver in particular is often used
as a substitute for goose liver in
foie gras.
A duck has less meat than a
roasting chicken of the same
overall size. Cooks when
portioning roast duck should
give a quarter of a duck per
portion. Attempts to get more
portions out of a roast duck tend
to result in some portions having
a fair amount of meat and other
portions being mostly skin
and bone.
WHOLE DUCK
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 6 3
Items per Shelf / Pan 4 Ducks 4 Ducks
Approximate Capacity 24 Ducks 12 Ducks
Approximate Weight
Capacity
up to 120 lbs. up to 60 lbs.