As I mentioned in the previous post, it was freezing in New York during my visit. I chose to roast duck because it served two purposes 1) it made a delicious meal 2) the hot oven warmed the kitchen while we sipped wine and waited to tuck into that crispy skin. I remembered seeing a recipe that touted itself as the best roasted duck recipe ever and it called for cutting the duck into pieces for best results. Separating the legs from the breast allowed them to be cooked at different temperatures and times so that the breast meat wouldn’t dry out. I searched for the recipe but I couldn’t find it so I opted for the simpler method of putting the whole thing in the oven. The breast meat was slightly dry for my taste but it was gone by the end of dinner so it was certainly edible. I eventually found that other method and here it is if you want to give it a go. If you don’t feel like messing with it you can do what I did in the recipe below. You might not win any James Beard Awards but you will have nice clean duck bones the next day to make stock. A win in my book!
I also made a raspberry sauce to go with the meat. I remembered that amazing pomegranate sauce that I made for an acorn squash recipe and figured I could do the same thing with raspberries. Everyone loved it and there was not one drop left after dinner.
- 1 5lb – 6lb duck
- 2 cups boiling hot water
- 1 Tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 pint of fresh frozen raspberries
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- Put oven rack in middle position and preheat oven to 425°F.
- If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out.
- Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin).
- Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
- Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more.
- While duck is roasting pour raspberries and 1 cup of water into a sauce pan over medium high heat until simmering and the raspberries start to fall apart. Add half of sugar and 1/2 teaspoon of salt. Stir and add more sugar to taste. Pour through a strainer into a sauce boat and set sauce aside.
- Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan.Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan.
- Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan. Serve with raspberry sauce.