This is one of my favorite recipes, where you not only get rid of excess fat, but you get delicious breast meat, tender thighs, and beautifully crisp brown skin. Note that you may complete the final roasting an hour or so after the second, or braising, step.
Recipe information
Yield
Serves 4
Ingredients
Preparation
For a 5-to-5 1/2-pound roaster duckling serving 4. Cut out the wishbone, and chop off the wings at the elbows. Salt the interior and rub outside and inside with cut lemon. Place breast-up on a rack over 1 inch of water in a heavy, covered casserole and steam for 30 minutes on top of the stove. Drain the duck, pour out steaming liquid (degrease and save for stock). Cover the rack with foil and set the duck breast-down on it. Strew around 1/2 cup each of chopped onions, carrots, and celery, pour in 1 1/2 cups of red or white wine. Cover closely and bring to the simmer, then braise for 30 minutes in a 325°F oven. Finally set the duck breast-up on a rack in a shallow pan and roast 30 to 40 minutes more at 375°F, until the legs feel reasonably tender. The skin will be beautifully brown and crisp. Meanwhile, degrease the braising juices, mash the vegetables into them, and boil down rapidly until almost syrupy. Strain, and you will have just enough fragrant sauce to moisten each serving.
