RoastAmerican
Roast duck
A whole duck, dry skin, two temps: breast blush, legs done. Score the fat. Save the drippings.
Made it?
2 hr 30 min · 25 min hands-on · pull 165°F · rest 15 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- whole duck2 lb
- kosher salt1 tbsp
- black pepper1 tsp
- orange, optional, in the cavity1
Method
- 1
Score the skin in a crosshatch. Salt overnight uncovered.
- 2
Rack, 325°F 90 minutes. Pour off fat twice. Then 425°F 15 minutes to crisp. Breast 160, thigh 175.
- 3
Rest 15. The skillet duck breast in this library is the weeknight cut. This is the whole bird.
If you don’t have it
- whole duck → duck. Keep the same pull. Leaner cooks faster and dries sooner.
- whole duck → What you actually have, if it is the same muscle family. Duck fat is cooking fat. Strain it, fridge it.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min