RECIPE : ROAST DUCK

William Parker
ccSCOOP Food Editor

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What You'll Need: Roast rack Deep pan in which the roast rack fits securely 1 fresh duck, 5 to 6 pounds Fresh herbs to stuff the cavity (thyme works well) or a small apple, pear, onion, or orange 1 teaspoon salt ½ teaspoon poultry fat or butter Freshly ground black pepper

THE DAY BEFORE:

Wash the duck thoroughly under cold running water. Drain and dry thoroughly with paper towels. When the duck is completely dry—including the cavity—set the duck, cavity side up, on a plate and place it uncovered in the refrigerator. Allow the duck rest in the refrigerator for 24 hours before proceeding. This will dry out the skin and help it to crisp when roasting.

ROASTING THE DUCK:

Preheat oven to 475 degrees.*

Remove the duck from the refrigerator and dry it once again with paper towels. Using a fork with very sharp tines, pierce the skin of the duck all over, from top to bottom, being careful to pierce only the skin and not the flesh. Salt and pepper the cavity. Then season the outside, massaging the salt into the pierced skin.

Stuff the cavity with herbs or an apple, pear, onion, or orange. Place the duck on the roast rack on the roasting pan.

Roast for 20 minutes at 475 degrees. Reduce the heat to 300 degrees and continue roasting the duck for about 1½ hours. Turn the duck once, to crisp the bottom. Continue piercing the skin to allow the fat to drain.

If after roasting for 1 ½ hours the duck has not crisped to your satisfaction, turn up the oven heat to 350 degrees and roast for an addition 20 minutes. When the duck is properly crisp, remove from the oven and place on a serving platter. Let rest for 15 minutes before carving and serving.

* The duck can also be roasted—with wonderful results—in a Weber Kettle grill. Begin roasting the duck in a 475-degree oven for 20 minutes. Then transfer the duck and the roast rack to the preheated grill to roast indirectly for 1¼ to 1 ½ hours.