Easy Roast Duck
Ingredients
1 4- to 5-pound duck
Freshly ground black pepper
ΒΌ cup soy sauce, more or less
Description
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
Directions
Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.