roast_duck.md 1.5 KB
Crispy Roast Duck
YIELD 4 servings
ACTIVE TIME 15 min
TOTAL TIME 2 3/4 hr
INGREDIENTS
- 1 (5- to 6-lb) Long Island duck (also known as Pekin)
- 2 cups boiling-hot water
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 lemon
PREPARATION
- Put oven rack in middle position and preheat oven to 425°F.
- If necessary, cut off wing tips with poultry shears or a sharp knife.
- Remove and discard excess fat from body cavity and neck, then rinse duck inside and out.
- Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan.
- Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper. Place in fridge
- Stuff in lemon and any aromatics
- Roast duck, breast side up, 45 minutes, then remove from oven.
- Turn duck over using 2 wooden spoons, and roast 45 minutes more.
- Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan.
- Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours).
- Tilt duck to drain any more liquid from cavity into pan.
- Transfer duck to a cutting board and let stand 15 minutes before carving
- Strain duck fat through cheesecloth and save for potatoes
Original Recipe
https://www.epicurious.com/recipes/food/views/crisp-roast-duck-235744