Crispy Duck Recipe

Remove the duck from its packaging, take out the giblets and neck from the cavity, and pat the duck thoroughly dry inside and out with paper towels. Trim any excess fat around the cavity and tail. Prick the skin all over with a small skewer or the tip of a sharp knife, making shallow holes through the skin but not through the meat—about 20–30 pricks total to allow fat to render and the skin to crisp.

Season the cavity lightly with 1 tsp kosher salt and a pinch of pepper. Rub the remaining 1 tbs of salt and the 1 tsp pepper over the skin evenly. Place the duck on a rack set over a sheet pan and refrigerate, uncovered, for at least 4 hours or preferably overnight to dry the skin (this helps achieve maximum crispiness).

Preheat a kettle and bring about 1 liter of water to a rolling boil. Place the duck breast-side up on the rack over the sheet pan. Carefully ladle or pour the boiling water evenly over the skin to tighten it—do this in a slow steady stream so the skin cooks slightly and contracts. Let the duck sit for 10 minutes to cool slightly.

Prepare an ice bath using the ice cubes and a little cold water. If desired, gently pour a few cups of cold water over the duck or use a cold damp towel to help cool the skin quickly. Pat the duck skin dry again thoroughly with paper towels. Return the duck to the rack and refrigerate uncovered for at least 1 hour to ensure skin stays dry.

In a small bowl, whisk together 3 tbs honey, 2 tbs soy sauce, 1 tbs rice vinegar, and 1 tsp five-spice powder until smooth. Stir in the sliced ginger and smashed garlic to infuse flavor.

Brush about half of the honey-soy glaze evenly over the duck skin, avoiding the cavity. Stuff the cavity with the quartered orange (if using), green onions, and a small drizzle (1 tsp) of vegetable oil to help conduct heat. Truss the legs with kitchen twine to ensure even cooking.

Preheat the oven to 425°F (220°C). Place the rack with the duck on the sheet pan in the center of the oven. Roast at 425°F for 20 minutes to begin crisping the skin and rendering fat.

After 20 minutes, lower the oven temperature to 350°F (175°C). Continue roasting for an additional 60–80 minutes, brushing the duck with the remaining glaze every 20 minutes. During roasting, spoon off excess fat from the pan into a heatproof container as needed (reserved duck fat can be saved for later use).

Check the internal temperature with a meat thermometer inserted into the thickest part of the thigh without touching bone; it should read 165°F (74°C). If the skin needs extra crisping at the end, place the duck under the broiler for 1–3 minutes, watching closely to avoid burning.

Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10–15 minutes to allow juices to redistribute.

Carve the duck into breasts, legs, and wings. Arrange on a platter and garnish with chopped cilantro if desired. Serve with reserved duck fat–roasted potatoes, steamed rice, or a simple salad.