Angel's Roast Duckie

Roast Duck for my friend Angel! Mmmmmm....


Normally the duck you'll find is called Long Island or Pekin. I just call my brother and he walks out his back deck and gets me a couple. Either way the method is the same, although wild duck is certainly wilder in flavor. My usual method is less expensive than most, but even ordering duck is worth it. It's delicious.

I guess one of the main things to keep in mind when dealing with duck is that there is a thick layer of fat immediately under the skin – and this needs to be rendered away from the meat correctly in order to get the tender, flavorful meat and crispy skin that is so yummy. It’s not hard to do – just requires a little attention.

First, remove all the fat you can from the bird and cavity. Rinse it well and place it in a roasting pan on a rack. Pour about two cups of boiling hot water over it – this will help tighten the skin and render the fat. Season the bird very well with salt and black pepper – duck takes all kinds of flavors – root veggies and winter fruits are wonderful if you’re going to use a stuffing – but plain old salt and pepper are great.

Next – prick the skin all over – about every inch or so – with a fork or the tip of a paring knife. Be sure you pierce the skin and fat – but not the meat. Go slow the first poke or two and you’ll be able to tell easily where the fat layer stops and the meat layer begins. The fat is soft – the meat is firm.  This will allow the fat to more easily drain away as well. Poke him good!

Make sure the bird is clear of the bottom of the roasting pan – the last thing you want is for it to cook sitting in it’s own fat. If need be, use a bulb baster to pull from the bottom of the pan.

Roast him up at 375 F – and you’ll want to rotate the pan about every half hour. Yes you have to pay him attention - but he'll pay you pack in flavor and crispy love. The duck will roast for about three hours for a five to six pound bird. The internal temp should read from 165-180 – depending on whether you like medium rare to more well done. My own personal preference is about 175, and then carryover cooking will provide the rest. The juices will be a very pale clear pink at 165.; Pull him out and let him rest.

I love duck – it’s darker, richer and gamier than chicken or turkey. I love deglazing the roasting pan with a little merlot for a quick rich glaze. Deglaze the cook with the merlot too for that matter!

AND - if you really want to knock someone's socks off - make sure you KEEP the rendered fat from the bottom of the pan - as well as any excess skin. Refrigerate it, and you can make a French classic known as confit - the primary ingredient in another classic called Cassoulet. Learn how to do a few things yourself and it'll be as good as a magic want. I'll tell y'all how to do that next...