Roast Duck

Roast Duck
Adapted from Ina Garten's: The Barefoot in Paris


1 Duck (5 to 6 pounds), innards and wing tips removed
1 32 oz box chicken broth
Kosher Salt
Ground black pepper

Allow duck to sit at room temperature for 20 minutes. With a fork, prick the skin only, not the meat, all over. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a large stockpot pour in the chicken broth, then fill with enough water to cover the duck. Heat the liquid with 1/2 tablespoon salt until boiling. Add the ducks and bring back to a boil. Place a plate on top of the ducks to keep them submerged. When the liquid comes back to a boil, lower the heat and simmer for 45 minutes.

Skim off enough fat from the top of the stock to pour into the bottom of a large roasting pan. This will keep the duck from sticking to the bottom of the pan. Take the duck out of pot and allow to drain. Place in roasting pan and pat duck dry with paper towel. Sprinkle with salt and pepper.

Preheat oven to 500 degrees. (BE SURE YOUR OVEN IS CLEAN OR IT WILL SMOKE (she is right!!!)
Roast duck for 30 minutes. Remove from oven and allow duck to rest, covered with aluminum foil, for 20 minutes.
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