Roasted Duck Recipe

Prepare the duck

Remove the duck from the refrigerator 1 hour before roasting to come to near room temperature. Pat the duck very dry inside and out with paper towels. Trim excess skin if necessary and prick the skin all over in the fatty areas only (avoid piercing the meat) with a small skewer or sharp fork to allow fat to render. Season the cavity with 1 teaspoon kosher salt and 1/2 teaspoon black pepper and a few pinches of five-spice powder. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Roast the duck

Preheat the oven to 425°F (220°C). Place a rack in a roasting pan. Put the duck breast-side up on the rack. Roast for 15 minutes at 425°F to help crisp the skin, then reduce oven temperature to 350°F (175°C). Continue roasting for 60–75 minutes more (about 18–20 minutes per pound) until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is deep golden and crisp. Every 20–25 minutes, carefully drain accumulated fat from the pan into a heatproof container (reserve for other uses).

Make the blackberry honey lacquer

While duck roasts, combine blackberry jam, honey, soy sauce, rice vinegar, water, five-spice powder (remaining 1/2 tsp), and butter in a small saucepan. Warm over medium-low heat, stirring, until jam melts and the glaze becomes smooth and slightly thickened, about 6–8 minutes. Taste and adjust balance — add a little more honey if too tart or a splash more soy for saltiness. Keep warm.

Glaze and finish

When the duck reaches 155–160°F (68–71°C), brush a generous layer of the blackberry honey lacquer over the breast and legs. Return to the oven and roast 5–10 minutes more until lacquer is tacky and the duck reaches 165°F (74°C). Let the duck rest loosely tented with foil for 15–20 minutes before carving. During resting, any glaze will set to a glossy lacquer.

Prepare and preheat

Preheat the oven to 375°F (190°C). Butter a 9 x 9-inch (or similar) shallow gratin dish and set aside. Have all sliced vegetables ready; uniform thin slices ensure even cooking.

Make the cream mixture

In a medium saucepan, combine heavy cream, milk, minced garlic, chopped thyme, a pinch of nutmeg, 1 teaspoon salt and 1/2 teaspoon black pepper. Warm gently over low heat until just below simmering; do not boil. Remove from heat.

Assemble the gratin

Layer the celeriac and fennel in overlapping rows in the buttered dish, seasoning each layer lightly with a pinch of salt and pepper as you go. Pour the warm cream mixture over the layered vegetables so it comes about three-quarters up the sides. Sprinkle grated Gruyère evenly over the top and dot with small pieces of the 1 tablespoon butter; finish with grated Parmesan.

Bake

Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and continue baking 20–25 minutes until vegetables are tender when pierced with a knife and the top is golden and bubbling. If desired, place under a hot broiler 1–2 minutes to brown the top further — watch carefully to avoid burning. Let rest 10 minutes before serving so the gratin sets.

Roast sweet potatoes

While the duck is roasting and gratin is in the oven, toss the sweet potato wedges with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet. Roast in a 400°F (200°C) oven (can be the same time as duck if space allows) for 25–30 minutes, turning once, until tender and lightly caramelized. Keep warm.

Dress the bitter greens

Whisk together minced shallot, red wine vinegar and 1 teaspoon extra-virgin olive oil. Toss the mixed bitter greens with the dressing just before serving and season to taste with salt and pepper. Garnish with reserved fennel fronds if desired.

Deglaze and reduce

After removing the duck from the roasting pan, pour off excess fat leaving about 1–2 tablespoons along with any browned bits. Place the roasting pan on the stove over medium heat (or transfer bits and fat to a skillet). Add the minced shallot and sauté 1–2 minutes until softened. Add the red wine or port to deglaze, scraping up browned bits, and reduce by about half.

Finish the sauce

Add the stock and simmer until slightly reduced and coats the back of a spoon, about 6–8 minutes. Strain into a small saucepan, then whisk in cold butter cubes off heat to emulsify and give shine. Season to taste with salt and pepper. If desired, stir in 1–2 teaspoons of the blackberry lacquer for continuity with the duck.

Carve the rested duck: remove legs and thighs and slice, then carve breasts across the grain into even slices. Spoon a little of the blackberry lacquer over slices, arrange on plates alongside a portion of celeriac & fennel gratin and roasted sweet potatoes, and a small mound of dressed bitter greens. Drizzle optional pan sauce around the plate or serve on the side. Garnish with fennel fronds and a few whole blackberries if available.