A favorite in Asian and French cuisine, duck is a delicious addition to dinner. Duck is valued for its mild flavor that complements many side dishes. You can bake a crispy duck in a convection oven the same way that you would in a conventional oven. The only difference is that the baking time will be less since convection ovens have fans that circulate air, which keeps the temperature stable throughout the oven.
Season the duck with your choice of seasonings. Thyme, rosemary and sea salt work well with the mild duck flavors.
Place the whole duck down on a roasting rack. Place the rack on the roasting pan. Add 1 inch of water just below the duck. This will collect the fat drippings into the pan, which will promote a crispy texture for the duck skin.
Place the baking pan in the oven at 400 F. Bake the duck for 2 hours in your convection oven, which is 30 percent less the standard baking time in a conventional oven.
Insert a meat thermometer into the duck. A fully cooked duck should read 160 F, indicating that the duck is safe to eat.
Remove the duck from the oven and discard the fat drippings that have accumulated in the baking pan. Allow the duck to cool for 10 minutes before slicing and serving.
Duck may be enjoyed with full-bodied red wines as well as pinot noir.