Roasting a Whole Duck
A roasted duck is a study in heat management. The goal is to sacrifice the abundant fat to reach the meat beneath, ensuring the skin shatters when you slice into it.
Manage the fat, manage the heat.
Duck is significantly fattier than chicken; have a plan to drain the fat during roasting or you will end up with a smoke-filled kitchen.
- Heavy-duty roasting pan with a rack
- Metal skewer or needle
- Large stockpot
- Kitchen twine
What goes in.
- 1 (5 lb)whole duck
- 1 tbspkosher salt
- 1/2orange, quartered
- 2sprigs fresh thyme
- 1small shallot, halved
Docking the skin
Use a skewer to pierce the skin at a shallow angle. Do not cut into the flesh; you only want to create channels for the fat to escape.
The method.
Prep the bird
Remove the giblets. Trim excess skin from the neck and cavity. Prick the skin all over, focusing on the heavy fat pads near the thighs and tail.
Scald the skin
Bring a large pot of water to a boil. Hold the duck by the neck and ladle the boiling water over it until the skin tightens and turns opaque. Pat it bone-dry.
Season
Stuff the cavity with the orange, thyme, and shallot. Truss the legs and wings tight against the body. Rub the skin evenly with kosher salt.
Initial roast
Place the duck breast-side up on a rack in a roasting pan. Roast at 425°F for 20 minutes to jumpstart the fat rendering.
Low and slow finish
Reduce heat to 325°F. Roast for another 90 minutes. Every 30 minutes, remove the pan and carefully pour off the rendered fat.
Crisping
Increase heat to 450°F for the final 10 minutes to deepen the color. Remove when an instant-read thermometer in the thickest part of the thigh reads 165°F.
Other turns to take.
Five-Spice Glaze
Whisk two tablespoons of honey with one teaspoon of Chinese five-spice and brush onto the duck during the final 10 minutes of roasting.
Citrus-Heavy
Replace the cavity aromatics with lemon slices and star anise for a brighter, more pungent profile.
When it doesn't go to plan.
Chill the duck uncovered in the refrigerator for 12 hours before roasting to further dry out the skin for a crispier result.
Save the rendered duck fat in a jar; it is excellent for roasting potatoes later.
Let the duck rest for at least 20 minutes before carving to allow the juices to redistribute.
The ones that keep coming up.
Why do I need to pour off the fat?
If you don't remove it, the bottom of the duck will essentially fry in the liquid fat, resulting in soggy skin and excessive smoke.
Is the meat supposed to be pink?
Unlike chicken, duck breast is traditionally served medium-rare to medium. 165°F at the thigh ensures safety while keeping the breast from drying out.
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