Recipe: Roast Duck

On Tuesday, I made roast duck with apple glaze for jmpava and bellwethr. The method was cobbled together from several recipes I found in Cook's Illustrated or online (and thank you for all of you who provided links!).

It came out quite nicely: crispy rendered skin, nice moist meat. The breast does wind up well-done rather than medium rare, but that was an acceptable trade off for the excellent skin.

It's not a particularly complicated recipe, but it does require a deep roasting pan that is stove-safe, and a bit of time.

At the end of this, you will have a roast duck's worth of duck meat, plus rendered duck fat, plus a quart or so of duck stock.

( Roast Duck with Apple Glaze )

I remembered that I was going to get pictures about ten minutes after we finished devouring the bird, so no pictures. But it was quite good!