Duck Recipe

Bring to room temperature

Remove the duck from the refrigerator 30–60 minutes before roasting so it comes closer to room temperature; this helps it cook more evenly.

Preheat the oven to 425°F (220°C). Position a rack in the lower-middle third of the oven.

Pat the duck very dry inside and out with paper towels. Use additional towels to blot the cavity; moisture prevents crisping of the skin.

Trim any excess skin or loose pieces. If the neck skin is attached, tuck it into the cavity or roast it with the giblets.

Using a sharp knife or kitchen shears, prick the skin all over the breast and thighs in a single layer (avoid piercing the meat). Make small shallow punctures about 1/4 inch apart to help render fat; do not go through to the meat.

Combine kosher salt, black pepper, and garlic powder in a small bowl. Rub the mixture all over the duck, including inside the cavity. Place the orange zest, quartered orange, thyme sprigs, and bay leaves into the cavity.

Arrange the onion, carrots and celery in the bottom of a roasting pan to create a rack for the duck and to flavor drippings (optional). Pour 1 cup water into the pan to prevent burning and to capture drippings for sauce.

Place the duck breast-side up on a rack set over the vegetables or directly on the rack in the roasting pan. Tuck the wing tips under the body to avoid burning.

Roast at 425°F (220°C) for 20 minutes to jump-start crisping the skin.

After 20 minutes, reduce oven temperature to 350°F (175°C). Continue roasting for about 1 hour to 1 hour 20 minutes more, depending on duck size — estimate 18–22 minutes per pound. Periodically drain off fat from the pan into a heatproof container (save for roasting potatoes), but leave the vegetables and a little liquid so the pan doesn't go dry.

About 20 minutes before the end of the total roast time, combine honey, soy sauce, orange juice and olive oil in a small bowl. Brush the mixture over the duck skin every 7–10 minutes until glossy and caramelized. Watch carefully to avoid burning.

The duck is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C). The breast will be slightly higher; duck benefits from resting to redistribute juices.

Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. Resting allows the juices to redistribute and the skin to set.

While the duck rests, carefully pour pan drippings into a heatproof container. Optionally skim most of the fat (reserve fat for other cooking) and deglaze the roasting pan with 1/2 cup water or stock, scraping up browned bits to make a simple pan sauce.

Carve the duck: remove legs and thighs by cutting through the skin and joint, slice breasts across the grain into 1/4–1/2 inch slices, and serve with pan sauce or reserved honey-orange glaze.