Wednesday, December 15, 2010

Crisp Roast Duck

1 5-6 pound duck
2 cups boiling hot water
1 tbsp kosher salt
1 tsp black pepper

Put oven rack in middle position and preheat to 425F. Remove all excess body fat from bird inside and out. Prick all over with a fork. Fold neck under body and then place duck, breast side up on a rack on a roasting pan and pour boiling water over duck to tighten skin. Pat dry all over, and then rub with salt and pepper.

Roast duck, breast side up for 45 minutes. Turn duck over with wooden spoons and roast for 45 minutes more. Return duck to breat-up position, tilting to drain fluid from the cavity and into the pan. Roast until skin is golden and crispy (about 45 minutes). Remove bird from oven and let sit for 15 minutes before carving. Total roasting time about 2 1/4 hours.

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