Tuesday, November 26

Slow-Roasted Crispy Duck




I love following tradition and strongly believe that there needs to be a turkey on the Thanksgiving table, but every other day of the year I'll choose a different kind of poultry: duck. In my opinion, it's the most delicious bird out there and because it's inherently flavorful you don't have to do anything to make it taste delicious. This slow-roasted duck requires just three ingredients and five hours to create the ultimate holiday roast. The skin crisps to a paper-thin crackling, the meat gets fall-apart tender, and you'll be left with nearly a cup of duck fat to use for future cooking. It's a stunning dish to serve for guests, and at $25 for a whole duck, it's very economical.


More Duck Recipes:
- Duck Breasts with Cherry Port Sauce
- Easy Duck Confit
- Orange Maple Duck Breasts


Slow-Roasted Whole Duck:
  • Remove neck and giblets from a 5-6 lb. whole duck, then wash and pat dry with paper towels.
  • Use a sharp pairing knife to create dozens of small slits all over the skin and fat of the duck, making sure not to pierce through to the meat. Season generously with salt and pepper.
  • Place the duck, breast side up, in a roasting rack over a roasting pan and place in a 300F oven.
  • Roast the duck for an hour, then pour off and reserve* any fat at the bottom of the pan.
  • Pierce the skin again, this time using the prongs of a fork, and flip the duck breast side down.
  • Roast for another two and a half hours, making sure to drain, pierce, and flip every hour.
  • After four and a half hours, increase the heat to 350F and roast for another 30 minutes.
  • Remove the duck from the oven and let rest, uncovered, for 10-15 minutes.
  • Carve and serve.
Serves six
*You'll be left with a cup or more of duck fat by the end of it. Save it in the fridge for up to a week or the freezer for several months. Use duck fat in place of butter or oil in any recipe - it's especially good for roasting potatoes!



Got Leftovers?
Try this Duck Hash or make a Duck Fat Potato Galette with leftover duck fat.