Hey lpink!

I've had the "twice roasted duck" at a friends house, but she roasted it the second time whole so presentation was not an issue. It came out wonderfully crispy with the skin almost glassine - it absolutely shattered when it was cut!

She did do a fruit sauce with it, but I think she added it at the table. I'm not sure if it would have helped the skin get crispy or if the sugar in the marmalade sauce would do the same thing.

I will be watching this with interest to see what others say.....

Alexa

Personally, I don't like duck with heavy sauces/glazes because I'm such a fan of the flavor and texture of the meat that I don't like it to be overpowered.

I've made duck a few different ways, but so far, Alton Brown's way is by far my favorite. Not at all greasy, and an average users review of five out of five stars means result are pretty positive across the board on this recipe...

Yes, I like the sauce on the side. The first year I did a duck, my dad got a big muscovy duck at the farm market, it was great. Next year, same type of duck, only so so, kind of fatty and gristly. Last year two small ducks, very greasy. I score the skin to drain the fat while roasting.

Although I know brining is great and has many devotees, it's just not a technique for me. I am taking the train down to DC the night before and am looking for something easy to fix the next day. Actually I guess neither brining nor double roasting is as simple as just plain roasting. I dunno. . .

I have a number of Roast duck recipes, but Ina Garten's method is my favourite. The meat is tender and the skin is deliciously crisp.

Home Cookin Chapter: Recipes From Thibeault's Table

Roast Duck
==========
Roast Duck
Copyright Ina Garten, All rights reserved
This recipe is available for a limited time only. Why?
2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

That recipe sounds pretty good, but I second those who avoid sweet sauces--chacun a son gout and all that, but I find the duck meat sweet on its own and too much sauce makes it cloying for me.

Practical note: in my fridge it usually takes at least THREE days for a frozen duck to thaw. Maybe my vendor has them frozen like a rock, maybe my fridge is too cold, but if you're planning this for a certain day I'd allow at least three days for the critter to be thawed.

My favorite way to cook duck is also the simplest: prick the skin all over, cook it breast side down for a few hours in a very slow oven, flip it over for the last half hour or so and increase the heat. The long slow cooking lets a lot of the grease escape, and the higher heat at the end crisps the skin.

Whatever you do, save the duck fat. Wonderful stuff for frying potatoes, making roux, etc.

jazmynsmom - With the 5/5 reviews plus yours, I can only think that I did something terribly wrong when I tried Alton's recipe. I literally had to throw mine out, although my wife ate her half and said it was ok. Loved the chard though! I'll have to try it again some day.

Cooking goddess Ann, that's almost exactly what I'm planning on making for the Thanksgiving dinner I'm doing for my friend, except I'm planning on doing sweet potatoes and butternut squash along with the potatoes. Maybe coleslaw instead, but purple either way. So what do you suggest as a good dessert? I need something easy. I'm thinking a frozen apple pie, or cheesecake?

Also P.S., I do have to worry about the smoking up the oven, as I am cooking this at a friend's house. He said he loves duck though.

Reporting back here. I made Ann T's duck recipe for Christmas, it was a big hit, and definately easier on the oven than roasting a greasy duck for the full time. The skin got nice and crisp in the high heat oven. I stuffed the empty cavity with orange pieces. I think if I made it again I might add some orange or lemon rind to the cooking broth. Thank you for the recipe Ann. Also thanks to everyone for all the tips.

I didn't make the sauce exactly like the recipe said, since I didn't have lemons or marsala. I just made a sauce out of marmelade thinned with a little orange juice. Served it on the side, everyone liked that too.

Once again, the vegetarian pulls off another holiday meal for her meat and potatoes family!