A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin. Serve the bird as is, or with some kind of sauce — either sweet or pungent — such as <a href="https://cooking.nytimes.com/recipes/1015626-red-wine-cranberry-sauce-with-honey">cranberry sauce,</a> <a href="https://cooking.nytimes.com/recipes/12286-whole-fish-with-lime-salsa-verde">salsa verde</a> or <a href="https://cooking.nytimes.com/recipes/1018994-soy-dipping-sauce">a spicy soy dipping sauce.</a> And save the duck fat at the bottom of the pan. It will keep for at least three months in the refrigerator and is excellent on roasted vegetables, especially potatoes.
Category: not set
Cuisine: not set
1 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
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
1 1/2 teaspoons ground coriander or a spice mix, such as
Directions
See directions »
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)