Total:
26 hr 10 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

  • 1 duck (about 4-1/2 lbs. or more), preferably D'Artagnan brand, thawed, rinsed, and patted dry
  • Kosher salt
  • 1 Tbs. soy sauce or balsamic vinegar
Variation with lemon and thyme:
  • 2 Tbs. minced fresh thyme leaves
  • 2 Tbs. lemon zest
  • 2 Tbs. kosher salt
  • 2 tsp. pepper
  • thyme sprigs
  • lemon, halved

Directions

DUCK: Rub the outside and inside cavity of the duck generously with salt. Set the duck on a rack on top of a deep roasting pan, making sure that air can circulate underneath. Set aside in a cool, airy place to cure for 4 hours. 

Bring several inches of water to a boil in a 16-inch wok or wide, deep roasting pan fitted with a rack 1 inch above water level. Place the duck breast-side up on the rack. Cover the pot and steam over high heat, adding more boiling water if necessary, until the skin becomes taut and starts to pull away from the joints on the drumsticks, 50-60 minutes. 

Cool to room temperature and brush the skin with soy sauce or good-quality balsamic vinegar. The duck can be wrapped in plastic and refrigerated up to 1 day. 

Bring to room temperature before roasting. Preheat the oven to 400 degrees F. Place the duck on a rack inside a roasting pan. Roast until the skin is crisp and quite brown, 35-40 minutes. 

Remove from the oven, tent loosely with foil and let rest for 10-20 minutes before carving. Makes 3-4 servings. Serve with a tartly flavored fruit sauce.

VARIATION: Combine first four variation ingredients and rub half the mixture over the outside and inside cavity of the duck. Set aside the remaining half of the seasonings. Place fresh thyme sprigs in the cavity along with a cut lemon. Cure, steam and roast the duck according to the directions in the main recipe, brushing the skin with balsamic vinegar instead of soy sauce.

Cook's Note

The variation method is very good served with blueberry, cranberry or cherry sauce.

Categories:

IDEAS YOU'LL LOVE

Crispy Twice Cooked New Potatoes with Garlic Aioli

Recipe courtesy of Tyler Florence

Crispy Duck

Recipe courtesy of Ching-He Huang

Twice-Cooked Rustic Fries

Recipe courtesy of Tyler Florence

Crispy Fragrant Duck with Pickled Radish Salad

Recipe courtesy of Ching-He Huang

Roasted Pumpkin Soup with Crispy Duck Confit Relish

Recipe courtesy of Emeril Lagasse

Crispy Roast Duck with Mustard and Green Peppercorn Sauce

Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa

Recipe courtesy of Ching-He Huang

Duck, Duck Daikon

Recipe courtesy of Cooking Channel

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here