The flavor in duck holds up well with stronger-tasting accompaniments, such as this flavorful cognac sauce.
Poultry lovers often look past duck at mealtime due to a mistaken belief that what is heavy or complex on the palate is difficult to prepare. Fortunately, duck's reputation as a sophisticated main course does not translate into sophisticated preparation or laborious cooking methods. When planning a meal, calculate for one oven-roasted duck, weighing 4 to 5 lbs., for every two or three people. Ducks have large chest cavities and thus, a smaller proportion of meat to bone.
Instructions
1. Preheat the oven to 450 degrees and plan on about 90 minutes from start to finish --- from active preparation time through roasting.
2. To make a whole roast duck, remove the bird from its packaging and inspect, removing any lingering feathers, pinfeathers, contents of the cavity and excess fat by hand or with a knife. Rinse the duck under cold tap water and pat dry with a cloth or paper towels.
3. Place the duck on the cutting board with the legs up and wings down. Rub the cut lemon inside the duck's cavity and on the outside of the bird.
4. Using a knife, cut about half a dozen "X" shapes on the top of the bird, cutting into the skin and fat, but not deep into the flesh. Lightly prick the bird all over with the knife. This will increase the likelihood of success with crisp roasted duck.
5. Rub the duck by hand with salt and pepper. Since soy sauce is used for basting, adjust salt use accordingly.
6. Place the rack in the roasting pan and fill with water to about 1/4 to 1/2 inch beneath the rack location.
7. Put the duck, breast side down (wing side up) on the rack in the roasting pan. Baste with soy sauce and put into oven. Cook for 30 minutes.
8. Carefully pull the rack out on the oven, to expose the bird. Flip the duck over, sprinkle with pepper and baste with soy sauce. Add more water to the bottom of the pan if needed. The water decreases likelihood of the duck smoking during roasting. Slide back into oven and roast for 20 minutes.
9. Leaving the duck in the same position, baste again and continue roasting and basting at 10-minute intervals until the thermometer reads between 155 to 165 degrees Fahrenheit.
10. Remove from oven. Let sit for five to 15 minutes before cutting and serving.
Tags: , into oven, rack roasting, , with sauce