So, the big duck roast was last night, and it went swimmingly. When I wrote about the superiority of duck compared with turkey, I also mentioned that I was unsure which cooking technique I would use. I went the low-temperature, then high-temperature route, not out of any strong feelings about its advantages, but because I timed the meal badly, and this method helped me salvage it. I roasted the duck for about one hour at 275°F, then let it rest for about 45 minutes. I returned it to the oven for another 30 minutes or so, but at a rocking 450°F! The low-temperature roast rendered a surprising amount of fat, and the high-temperature roast crisped the skin and rendered even more fat. The meat was perfectly cooked, incredibly moist, and didn’t have that unpleasant layer of fat that sometimes remains when I don’t roast the duck correctly.
Unfortunately, my sister and her life partner brought a great baguette (and an excellent Sonoma Pinot Noir, but that is for another post) with which I soaked up most of the fat and crispy bits from the bottom of the roasting pan. Perhaps that is why this morning I felt like drinking drain cleaner.