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Roast Duck

Source of Recipe

Ina Garten


List of Ingredients

2 (5 to 5 1/2 lbs each) ducks, innards and wing tips removed
6 qts chicken broth
Kosher salt
1 tsp freshly ground black pepper


Recipe

Let ducks rest at room temperature for about 20 minutes, unwrapped. Prick the skin so that the fat will drain during cooking.

Select a stockpot large enough to hold both ducks. Add 1 tsp of salt to the chicken broth and bring to a boil. Carefully place the ducks and the broth and return to boil, adding hot water if necessary to be sure the ducks are covered. Return to boiling. The ducks need to stay submerged, so put a plate on top of them if needed, to keep them in the broth. Simmer about 45 minutes.

Skim off enough of the fat that has risen to the top of the broth to coat the bottom of a large roasting pan. Lift ducks from stock and drain (over the stock) before placing in the pan. Let the ducks sit at room temperature for 30 minutes so the skin can dry. Or, if you don’t have time, dry gently with paper towel. Season with a tsp of the salt and pepper.

Preheat oven to 500°F. Roast the ducks for half an hour before removing from oven. Then cover with foil and allow to sit for another 20 minutes. Duck is best served warm.

Ina's note:
1. Freeze the leftover broth for up to a month to use the next time you roast duck.