Crisp Roast Duck

• servings: 4 servings
• total time: 2 hours 45 minutes

Ingredients

1 (5- to 6-lb) Pekin duck (also known as Long Island duck)

2 cups boiling-hot water

1 tablespoon kosher salt

1 teaspoon black pepper

Directions

Put oven rack in middle position and preheat oven to 425°F.

If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard giblet bag and excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck breast-side up on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.

Roast duck breast-side up 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons so that the duck legs are exposed, and roast 45 minutes more. Turn duck over again (breast-side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total cooking time: about 2¼ hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Reserve pan juices for another use. Editor’s note: This recipe was originally printed in the September 2006 issue of ‘Gourmet’ and first appeared online in August 2012. Head this way for more of our best Christmas dinner ideas →