Long Island Duck with Burgendy Jelly

Long Island duckling is the American classic. The breed (technically Pekin duck, raised in commercial quantity on Long Island since the 1870s) is meatier and milder than a traditional French duck, with a forgiving fat layer that bastes itself as it roasts.

The stuffing of tart apples, raisins, and grated orange zest does double duty here. It perfumes the meat from the inside while soaking up the rendering fat, so by the time the duck is done you have a fragrant fruit compote ready to spoon alongside the meat.

The two-temperature roast (a 400°F (200°C) start, then 325°F (160°C) finish) is the move that delivers crisp skin and tender meat. The initial blast renders the surface fat fast and starts the skin browning. The drop to moderate heat finishes the dark meat without overcooking it.

Pro Tips

• Pat the duck bone-dry inside and out before stuffing. Wet skin steams instead of crisping.
• Prick the skin all over (not the meat) with a sharp fork at 1-inch intervals. Each pierce is an exit hole for fat. Skip this and the skin stays soft and rubbery.
• Pour off accumulated fat from the roasting pan halfway through. Save it for cooking potatoes (duck fat potatoes are legendary).
• Rest the duck 15 minutes before carving. Hot from the oven, the juices run out the moment you slice. Rested birds keep their juiciness.

Variations

• Stuff with quartered orange and a few sprigs of thyme instead of the apple-raisin mix for a French bistro lean.
• Glaze with orange marmalade and a splash of soy sauce in the last 20 minutes for a duck a l’orange shortcut.
• Serve with cherry compote or cranberry sauce instead of Burgundy jelly.