Roasting Duck Similar To Chicken, With A Few Tweaks

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.”

Roasting Duck Similar To Chicken, With A Few Tweaks

For years, I strove to create the idealized vision of roast duck that I held in my head. It had to have crackling, burnished skin as crisp as a potato chip, and ruby-hued breast meat as rare as steak and dripping with schmaltz-glossed juices.

Roasting Duck Similar To Chicken, With A Few Tweaks

Makes 4 servings 1 (5- to 6-pound) whole duck 1 tablespoon plus 1 teaspoon kosher salt (Diamond Crystal) 2 teaspoons freshly ground black pepper 2 large garlic cloves, finely grated, passed through a garlic press or finely minced

Crisp Roast Duck

1 tablespoon chopped thyme or rosemary leaves, or a combination, plus more sprigs for the cavity 1 tablespoon finely grated lemon or orange zest, or a combination 1½ teaspoons ground coriander or a spice mix, such as garam masala or baharat (optional)

Crisp Roast Duck

Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at the thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour and 45 minutes longer.

Crisp Roast Duck

Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.

Crisp Roast Duck

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