Entrée: France – Canard Rôti (Roast Duck)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 20 min

Ingredients

1 whole duck (5 to 6 lb / 2.2 to 2.7 kg), giblets removed
2 to 2 1 / 2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp Chinese five-spice powder (optional)
1 orange, quartered (optional, for cavity)
1 small bunch scallions, cut into 3 to 3 1 / 2 inch (7 to 8 cm) pieces (optional)
1 piece fresh ginger (2 inch / 5 cm), sliced (optional)
6 garlic cloves, smashed (optional)
1 cup (240 ml) water, for roasting pan
1 / 4 cup (60 g) orange marmalade (optional, for glaze)
1 tbsp (15 ml) soy sauce (optional, for glaze)
1 tbsp (15 ml) rice vinegar or apple cider vinegar (optional, for glaze)
1 tsp (5 ml) honey (optional, for glaze)

Instructions

Dry the duck: Remove the duck from packaging, take out giblets, and pat the skin very dry with paper towels. For best results, place uncovered on a rack in the refrigerator for 12–24 hours to dry the skin; if short on time, proceed after a thorough pat dry.
Preheat the oven to 425°F (220°C). Set a rack inside a roasting pan and pour 1 cup (240 ml) water into the pan to minimize smoking.
Trim and pierce: Trim excess fat and any large flaps of skin around the neck and cavity. Using a sharp paring knife or skewer, prick or lightly score the skin all over in a crosshatch pattern, especially over the breasts and thighs, taking care not to cut into the meat.
Season: Mix the salt, pepper, and five-spice (if using). Season the cavity and the skin evenly. Stuff the cavity with the orange, scallions, ginger, and garlic if using. Tuck wingtips under and tie legs loosely with kitchen twine.
Roast (initial crisp): Place the duck breast-side up on the rack and roast at 425°F (220°C) for 15 minutes.
Reduce heat to 350°F (175°C) and continue roasting for 45 minutes.
Render and flip: Carefully pull the pan out, ladle or pour off some rendered fat into a heatproof jar (save for cooking). Prick the skin again where fat is pooling. Flip the duck breast-side down and roast 45 minutes at 350°F (175°C).
Flip back breast-side up. Prick again to release any remaining fat. If using the glaze, stir the marmalade, soy sauce, vinegar, and honey together and brush on a light coat.
Finish roasting 20–30 minutes more, brushing with additional glaze once or twice if using, until the skin is deep golden and crisp and the thickest part of the thigh registers about 165°F (74°C). For extra crisp skin, raise the oven to 425°F (220°C) for the final 10 minutes. Total cook time is typically 2 to 2 1/2 hours for a 5–6 lb duck.
Rest the duck on a rack for 15 minutes to allow juices to redistribute.
Carve: Remove legs and thighs, separate drumsticks from thighs, remove wings, then slice the breasts off the bone and cut across the grain into slices.
Serve: Skim excess fat from the pan, strain the drippings, and spoon over carved duck. Serve immediately; reserve rendered duck fat for future cooking.