Crisp-Skinned Roast Duck
Recipe from Washington Post
This recipe results in a well-done bird with crisp skin and meat that almost falls off the bones. It involves four hours of cooking time but no roasting rack is required -- and the duck does not suffer for it.
Read more about this recipe at the Washington Post.
1 (5-pound) Pekin duck
prep: 10 minutes
total: 4 hours 10 minutes
large skillet or roasting pan
instant read thermometer
1. Adjust the oven rack to the lower-third position.
2. Remove the fat from the cavity of the duck. Rinse the duck under cool running water and pat it dry with paper towels. Thoroughly season the duck with salt and pepper to taste. Place the duck, breast side up, in a large skillet or roasting pan and place in an unheated oven. Turn the temperature to 300F.
3. After 1 hour, remove the pan from the oven. Carefully remove any accumulated fat from the roasting pan, leaving any juices behind. (If the juices have caramelized in the pan and threaten to burn, add just enough water to cover the bottom of the pan. Replenish the water to maintain an even low level throughout the cooking process.) Turn the duck, breast side down, and roast for 1 more hour.
3. Turn the duck breast side up, increase the heat to 350F and roast for about 2 hours, until the skin is well-browned and crisp and the legs wiggle easily in their joints. An instant-read thermometer inserted into the thickest part of the thigh meat should register 180F. Transfer the duck to a cutting board, cover loosely with aluminum foil and set aside to rest for 10 minutes before carving.
Adapted from James Peterson's The Duck Cookbook.