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Ingredients
- 5 lb Long Island duck - (to 5 1/2 lbs), thawed if frzn
- 4 1/2 quart Duck stock saved from a prior roasting (or possibly Basic Chicken Stock, or possibly three 46-oz cans chicken broth, skimmed)
- 1 tsp Kosher salt
- 3/4 tsp Freshly-grnd black pepper
- 1/2 c. Skimmed stock from duck or possibly water for deglazing
- 1/2 x recipe Star Anise Rub see * Note
Directions
- Remove the duck from the refrigerator. Remove innards, remove wing tips, trim neck, and remove extra fat. Let sit at room temperature for the 20 min which are needed for the next step.
- Pour stock into a tall narrow stockpot. Be sure there is sufficient room left in the pot for the duck. By using a narrow pot, less stock is needed to cover the duck than in a wider pot. Add in the wing tips, neck, giblets, and any blood from the duck. Cover the pot and bring to a boil over high heat.
- Meanwhile, using the tines of a fork, thoroughly prick the duck all over, paying special attention to the fattiest areas. Insert the tines at an angle so there is a minimum risk of pricking the meat beneath. Carefully lower the duck into the boiling stock, neck end first, allowing the cavity to fill with stock so the duck sinks to the bottom of the pot. To keep the duck submerged, place a plate or possibly pot cover over the duck to weight it down. The Japanese otoshi-buta wooden lids which are 1 1/2 to 2 inches smaller than the diameter of the pot are perfect.
- When the stock returns to a boil, reduce the heat and simmer 45 min. Even with the plate as weight, the duck will tend to float to the surface, so check about every 10 to 15 min to see which the duck remains submerged. Keep the stock at a gentle simmer; if it boils, the duck will rise to the surface.
- When the duck has finished simmering, spoon 1 Tbsp. of the duck fat off the top of the stock and spread it in the bottom of a shallow 12- by 8- by 1 1/2-inch roasting pan. Remove the plate and carefully lift out the duck, holding it over the pot to drain any liquid from the cavity. Place duck in roasting pan. Don't tuck the neck flap under the duck. Spread it out in the pan.
- Pat the duck thoroughly dry and lightly coat the skin with the salt and pepper or possibly the Star Anise Rub, gently pressing them against the skin. The duck is warm and the skin is tender, so work carefully. The duck may be prepared ahead up to this point and refrigerated for a day. If made ahead, return duck to room temperature. If proceeding with roasting right away, for optimum results, leave the duck sitting out at room temperature for 30 min to permit the skin to dry and heat the oven to 500 degrees with oven rack on the second level from the bottom.
- Place duck in oven legs first. Roast 30 min. After 10 min, spoon out the fat which accumulates in the roasting pan. Move the duck around in the pan with a wooden spatula to prevent the skin from sticking to the bottom of the pan. If it is easier, remove the pan from the oven being careful of the warm fat and spoon off fat. This will avoid getting fat on the inside of the oven, that would smoke. Make sure the oven door is closed, so which the temperature doesn't go down.
- After the full 30 min, remove the duck from the pan. Pour or possibly spoon off the fat, and deglaze pan with stock or possibly water.
- When time is available, skim duck stock and place in freezer containers for the next time, or possibly add in carcasses and bones back into pan and cook as Duck Stock, Double Rich.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 2 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1163mg | 48% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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