How To Cook a Duck
Submitted by gramykat
Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.
YIELD
1 duckPREP
35 minCOOK
1 hrsREADY
2 hrsCooking duck perfectly intimidates home cooks because of one issue: all that fat. Traditional roasting either leaves the skin flabby and greasy or burns it before the meat cooks through. This two-stage method solves both problems.
First, steam the duck for 15 minutes per pound. Steaming renders out most of the fat before roasting begins, and it tenderizes the meat at the same time. Save the rendered fat. Cooled and strained, duck fat is one of the great kitchen ingredients: roast potatoes, saute greens, confit garlic. It keeps up to a year frozen.
Second, roast at a moderate 350°F (175°C) with the duck turned on each side before finishing breast-up. The two rotations ensure even browning without scorching; the moderate heat crisps the skin to that signature crackling texture without drying the breast.
Basting as the last of the fat renders builds a dark, lacquered finish that looks like restaurant work.
Chef Tips
- Don’t skip pricking the skin all over with a fork (or scoring it in a diamond pattern) before cooking. It helps more fat escape during both steam and roast.
- Dry the skin thoroughly after steaming with paper towels, or let it air-dry uncovered in the fridge for a few hours. Dry skin crisps; wet skin stays limp.
- Use a meat thermometer. Pull when the thigh reaches 170°F (77°C); breast should be around 160°F (71°C) for pink-tender.
- Save the giblets, neck, and wing tips for rich duck stock; use with the roasting drippings for sauce.
Variations
- Rub the cavity with orange zest, star anise, and a cinnamon stick before steaming for Chinese-style duck flavor.
- Brush with a honey-soy glaze in the last 15 minutes of roasting for lacquered Peking-style duck.
- Serve with classic cherry, orange, or port wine sauce made from the defatted pan drippings.
Ingredients
Directions
REMOVE ANY GIBLETS from the cavity of the bird and reserve.
Remove any fat deposits from the cavity and cut off excess skin around the neck.
Rinse the bird under cold running water and pat dry.
Sprinkle the cavity with salt and pepper.
Sever the wing tips at the first joint and reserve with the giblets.
Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper.
If you don’t have a steamer, improvise one.
Use a roasting rack or create one by placing 2 small heatproof baking dish es or loaf pans upside down in a larger roasting pan.
Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack.
Cover tightly with the lid or with aluminum foil. Place over high heat on top of the stove.
When the water boils, reduce heat to low and steam approximately 15 minutes per pound.
Remove from the heat and transfer the birds to a plate.
Strain the steaming liquid into a container, cool and place in the refrigerator.
When chilled, remove the fat and pack into containers, discarding any water.
Place in the refrigerator until ready to cook, or in the freezer for up to 1 year.
Use the fat for frying and sautéeing.
Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350℉ (180℃).
After about 15 minutes, turn birds on the other side and cook an additional 10 minutes.
Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat.
In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose.
Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce.
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