MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crisp Roast Duck
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 4 servings

6 lb Whole duck
1 tb Salt
2 ts Fresh ground black pepper
2 lg Garlic cloves; fine grated,
- pressed, or fine minced
1 tb Chopped thyme or rosemary
- leaves; or a combination,
- + more sprigs for cavity
1 tb Fine grated lemon or orange
- zest, or a combination
1 1/2 ts Ground coriander; or a spice
- mix such as garam masala
- or baharat (opt)

Bring a full kettle or medium pot of water to a boil (at
least 2 quarts).

Meanwhile, remove giblets and neck from the duck cavity
and reserve for another use. Trim any excess fat from
around the duck cavity and the neck. Place duck, breast
side up, on a rack in the sink. Pour half of the boiling
water all over the top of the duck to tighten the skin.
Flip the bird and pour remaining boiling water over the
back.

Once the duck is cool enough to handle, using the tip of
a very sharp paring knife, prick duck skin all over to
help release the fat, especially where the skin is
thickest, and be careful not to pierce the meat. It can
be helpful to hold the knife nearly parallel to the
bird. After piercing the skin, use the knife blade to
score the duck breast in a crosshatch pattern (making
deep cuts into the skin only, and not into the breast
meat). Flip the bird and score the back as well (you
don’t need to prick the back). You may need to sharpen
your knife along the way, as it’s much easier to make
clean cuts into the skin with a sharp knife. Using a
clean kitchen towel or paper towels, thoroughly pat duck
dry, including inside the cavity.

Season the duck all over, including cavity, with salt
and pepper. In a small bowl, combine garlic, chopped
herbs, citrus zest and coriander, if using, and make a
paste. Rub garlic paste all over duck, inside and out.
Place duck, breast side up, on rack in a roasting pan,
stuff cavity with herb sprigs, and refrigerate,
uncovered, for at least 4 hours and up to 24 hours.

When it’s time to cook the bird, set the oven @
450ºF/232ºC.

Roast for 30 minutes. Remove the pan from the oven and
carefully prick duck skin all over the top of the bird
using a sharp paring knife. (You don’t need to prick the
back of the duck.) Reduce the oven temperature to
350ºF/175ºC and continue roasting until skin is golden
brown and crispy, about 1 hour to 1 hour 45 minutes
longer.

Using tongs, gently tip duck to drain any liquid from
the cavity. Transfer bird to cutting board to rest for
at least 10 minutes. Carve and serve.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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