Crispy Roast Duck
I first made this duck recipe eleven years ago and have not wavered from it since. It’s easy and delicious. The crispy skin with each bite is heaven. This recipe serves 2 people, but up to 4 people if they're light eaters.
🍷 Wine Pairing: A good Pinot will pair nicely with this duck.
Crispy Roast Duck
1 5- to 6-lb. Long Island duck or Rohan duck
2 C boiling hot water
1 T kosher salt
1 t freshly ground black pepper
Put the oven rack in the middle position and preheat the oven to 425°F.
Cut off the wing tips if they haven’t already been removed.
Remove and discard excess fat (not the skin) from the body cavity and neck, then rinse the duck inside and out.
Prick the skin all over with a sharp fork.
Fold the neck skin under the body and put the duck, breast side up on a rack in a 9x13 roasting pan. Pour over the boiling hot water (to tighten the skin).
Cool the duck, then pour out any water from the cavity into the roasting pan. Pat the duck dry, inside and out, reserving the water in the pan. Then rub the duck inside and out with salt and pepper.
Roast duck, breast side up for about 50 minutes, then remove from oven. Turn duck over and roast for another 40 minutes then remove from oven. Turn duck over one final time (breast up), draining any cavity liquid into the pan, and roast for another 30 to 35 minutes (you’ll see how the skin crisps right up).
When done, remove duck from the oven, tilt up to drain any liquid from the cavity and transfer to a cutting board and let stand 15 minutes before carving. Discard liquid in the roasting pan.