The ultimate treat for me, moist flavorful roast duck with a deep brown crispy skin is much easier than you think. This method just about guarantees success.
Recipe:
Ingredients
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1 4-5 Lb. duck, fresh or frozen and thawed
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Kosher or coarse sea salt
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1 small red onion, halved
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1 lemon, halved
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1/4 cup Hoisin sauce and 1/4 cup soy sauce, mixed together (optional)
Directions
Rinse the duck with cold water and dry well, inside and out, with paper towels. Trim away any visible fat and use a carving fork or sharp knife to puncture the skin on all sides.
Place the duck, breast-side up on a rack in a 3"-4" deep roasting pan.
Bring 2-3 cups water to a boil and pour that over the duck and set aside for 10 minutes or so, then pour off the water.
Dry the duck with paper towels, rub with 1-2 Tbsp coarse salt and refrigerate, uncovered, overnight.
Preheat the oven to 425F.
Brush off any excess salt, place the lemon and onion halves inside the body cavity of the duck and roast, breaswt side up, for about 45 minutes.
Turn and roast the duck for another 45 minutes, breast side down.
Turn one more time and roast breast side up until the skin is dark brown and crispy. This will take anywhere from 30 minutes to an hour, depending on the size of the duck and your oven.
If you like a slightly Asian flavor with your duck, you can baste it at each turn with equal parts soy and hoisin sauce.
Remove the duck from the oven and let stand for 15 minutes before carving.
Full printable recipe at http://ift.tt/1Mcj8jN
bon appetit
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