Crisp Roast Duck
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
49
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 425°F
2
If necessary, cut off wing tips with poultry shears or a sharp knife
3
Remove and discard excess fat from body cavity and neck, then rinse duck inside and out
4
Prick skin all over with a sharp fork
5
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)
6
Cool duck, then pour out any water from cavity into pan
7
Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper
8
Roast duck, breast side up, 45 minutes, then remove from oven
9
Turn duck over using 2 wooden spoons, and roast 45 minutes more
10
Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan
11
Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours)
12
Tilt duck to drain any more liquid from cavity into pan
13
Transfer duck to a cutting board and let stand 15 minutes before carving
14
Discard liquid in roasting pan
15
Put oven rack in middle position and preheat oven to 425°F
16
If necessary, cut off wing tips with poultry shears or a sharp knife
17
Remove and discard excess fat from body cavity and neck, then rinse duck inside and out
18
Prick skin all over with a sharp fork
19
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)
20
Cool duck, then pour out any water from cavity into pan
21
Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper
22
Roast duck, breast side up, 45 minutes, then remove from oven
23
Turn duck over using 2 wooden spoons, and roast 45 minutes more
24
Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan
25
Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours)
26
Tilt duck to drain any more liquid from cavity into pan
27
Transfer duck to a cutting board and let stand 15 minutes before carving
28
Discard liquid in roasting pan