Duck–Roast

Long cooking yields tender duck with perfectly crisp skin. Set rack in middle of oven, then preheat to 300. Rinse duck front and back w at least two quarts boiling water inside and out, then, when cool enough to handle, pat dry. Discard any large pieces of fat, then trim off wing tips. Season w s&p and rub w garlic. Stuff cavity w a few sprigs of thyme, zest and coriander. Pierce skin and fat with a sharp paring knife (be careful not to cut into flesh) by inserting the tip of the knife on the diagonal (not straight in) and making dozens of slits all over the duck. Place duck, breast side up, on a rack set on a shallow roasting pan. Refrigerate, uncovered 4-24 hours.Roast for 4 hours, removing bird from the oven every hour and piercing skin and fat again Each time you pierce duck, pour off fat (it can be strained and stored in a sealed container in the refrigerator for use as “rendered duck fat” in duck confit) and turn bird over, allowing it to roast for 2 hours total on each side.) Increase temp to 350. Season duck w s&p and cook until the skin is crisp and browned, I hour more. Allow to rest 20 min, then garnish w remaining fresh thyme. To serve, hack the duck into small pieces, bone and all, using a sharp cleaver. Alternatively, roast at 450 for 30 min.; then at 350 for 1-1.75 hours.

Duckling 1 5-6 pound
Garlic 2 cloves, minced
Thyme 1 bunch fresh
Lemon zest 1 T
Coriander (or garam masala) 1.5 tsp