Roast Duck in One Hour
What turns people off to roasting duck—its thick layer of subcutaneous fat—is actually its best feature, one that makes it a nearly foolproof dish. The fat keeps the meat juicy even when it’s well done—a distinct advantage because the breast is best medium-rare, but the legs must be cooked through, or nearly so, to be palatable. In fact, duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I usually rely on the one presented here, which I believe is the easiest way to guarantee a succulent but beautifully browned bird. One challenge: a roast duck can easily be finished by two people. If you want to serve four, roast two or plan on a lot of side dishes.
Recipe information
Yield
makes 2 to 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Discard the neck and giblets or keep them for another use; remove excess fat from the duck’s cavity.
Step 2
Put the duck, breast side down (wings up), on a rack in a roasting pan; add water to come to just below the rack. Sprinkle with pepper and brush with a little soy sauce.
Step 3
Roast for 30 minutes, undisturbed. Prick the back all over with the point of a sharp knife, then flip the bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the bottom of the pan if the juices are spattering (carefully—you don’t want to get water on the duck).
Step 4
Roast for 20 minutes, prick the breast all over with the point of a knife, and brush with soy sauce. Roast for 10 minutes; brush with soy sauce. Roast for another 5 or 10 minutes if necessary, or until the duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155°F. Let rest for 5 minutes before carving and serving.
Variations
Step 5
Follow the general rules for making a reduction sauce (page 126) and you can sauce this duck however you like. Chicken stock and green peppercorns are always good; orange juice is classic. Just be sure to drain nearly all of the fat first.
Step 6
Or flavor the duck in a variety of ways while it’s roasting: Put a whole lemon, cut in half, in the cavity while the bird roasts, then squeeze the juice from that lemon over the bird after you carve it. Or stuff the bird with a few sprigs of fresh thyme or parsley. Or keep the pan juices moist with water or stock and cook, along with the duck, a few chopped leeks, carrots, celery stalks, and/or onions.
Step 7
Another method for roasting duck is more work but gives somewhat better results: First, steam the duck on a rack over simmering water until it is nearly cooked, about 45 minutes. Then chill it for up to a day; finally, roast it on a rack in a roasting pan at 400°F for about 30 minutes, or until the skin is crisp
