Duck is a timeless entrée that is both rustic and refined. Richer than chicken and turkey, this underrated poultry has the potential to wow guests with its tender texture, fatty flavor, and gamey undertones. Though it may seem daunting, roasting a duck is surprisingly straightforward! Follow our top tips and tricks for a stunning duck centerpiece this holiday season.
Thaw & Clean
If using a frozen duck, thaw it completely in the refrigerator. Plan for 2 to 3 days of thawing for every 5 to 6 lb of duck. Once ready, remove the duck from its packaging and discard its neck, giblets, and any fat pads from the cavity. Rinse the duck inside and out with cold water before thoroughly patting it dry with paper towels. Moisture is the enemy of crisp skin!
Score the Skin
With a very sharp knife, make shallow, diagonal cuts across the thickest parts of the skin (primarily the breast and thighs). Do not cut into the meat itself. These cuts allow the fat to drain, so you can enjoy the crispiest skin possible.
Add Aromatics
Stuff the cavity with vibrant aromatics to flavor the meat as it cooks. Explore everything from sliced lemons or oranges to garlic cloves and fresh herbs like thyme and rosemary. Once stuffed, cross the duck’s legs and tie them together with kitchen twine, tucking the wings under the body to ensure an even cook.
Roast
Preheat your oven to 350°F. Place the duck breast-side up on a rack set inside a roasting pan. The rack is essential, as it lifts the duck out of the rendering fat. You also may want to put a little water or wine in the bottom of the roasting pan to catch the fat drips and prevent them from scorching or smoking. Roast the duck at 350°F for approximately 1.5 to 2 hours, depending on the size of your bird (about 20 to 30 minutes per pound).
Render the Fat
Every 30 to 45 minutes (while cooking), remove the pan from the oven and carefully spoon or pour off the accumulated duck fat from the roasting pan into a separate container. The fat is excellent for roasting veggies!
Crisp the Skin
Once the duck is nearly done, increase the oven to 400°F. Continue roasting for another 10 to 15 minutes or until the skin is a deep golden brown. Watch closely to prevent burning.
Rest
Using a thermometer is the only reliable way to guarantee your duck is ready. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. If it reads 165°F, it is done. Once it has reached the target temperature, remove the duck from the oven and place it on a cutting board. Let it rest for 15 to 20 minutes before carving.
Carve & Serve
Carve the duck just as you would a chicken or turkey. Remove the legs and thighs before carving the breast meat off the bone. Serve with a simple glaze and your favorite holiday sides!
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