Roast Duck

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The skin was so yummy! This was my first attempt at roasting a whole duck and found this recipe. I had a small issue fitting the one duck in the pot but it all worked out. Just did the salt and pepper on the outside after letting the duck dry out after being boiled. I didn't use chicken broth, just water and salt to boil the duck in. The duck turned out terrific, I will definitely use this recipe again!

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OK - what did I do wrong here? It was delicious but the skin (well not all of it wasn't particularly crispy. I tried leaving it in for another 15 minutes and putting butter on the skin as another reviewer suggested, but I wouldn't call it crispy.

Could it be the oven temp? I've not had other problems but perhaps my oven's 500 isn't another persons 500 degree.

Also, the total time isn't accurate. 20 +45 +30+30+20 = 2hrs 25 minutes, and that's always assuming your broth boils from cold in 20 minutes (mine didn't even with a lid on.

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It was so juicey and so yummy A Plus

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Absolutely succulent!!! We loved it! We have only made duck once before, but this recipe made it soooo tasty! We added butter on top during the last 10 minutes to ensure the skin was crunchy and boy was it! We love Barefoot Contessa!!!

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Great recipe, we did not use chicken broth, son is allergic. I just par boiled in plain water, and it was fine. Nice and crispy, just the way duck should be!

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A Keeper! This recipe was the first time I made duck, and I've made it five times since! I had to host a fancy dinner party for 14 community leaders, and I used this recipe! It's so easy, and everyone thinks it is so fancy! I use 'better than bouillon" for the stock. Also, I don't like to wrap it in tin foil; it made the skin soften a bit, and I really love the skin extra crispy!

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I had never made duck before and only had it a few times when I was in Thailand. OMG- this recipe is amazing. Boiling really does eliminate the fattiness issue of the duck. I've made this twice already in 2 weeks- just for myself! Something about kosher salt and freshly ground pepper on the skin of the crispy duck skin...the combination is iMazing! That's how good it is. Thanks Ina! This is the easiest, tastiest recipe I've had in a long time.

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I have never made duck before and was very worried about how it would turn out. All the recipes I found were way more complex than I had time for (marinating overnight etc. so I was thrilled to find Ina's recipe. The cooking technique worked perfectly! The only thing I changed was I wanted more than just a plain roast. So I brushed on a marinade of soy sauce, chopped garlic and honey before putting it in the oven. It was delicious! My entire family picked the bones clean! Thank you Ina, you have never failed me!

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Outstanding.I love duck and make it a lot, but generally confit. Rendering the fat first is brilliant, saved me from a smoke filled kitchen and greasy roaster! Bonus. Put the carcass back in the stock after dinner and simmered a couple hours which makes a great, rich stock. YUM

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I used this recipe for a Christmas dinner for six adults, and it was incredibly easy even though I had to boil the ducks one at a time. As far as I could tell, the first duck didn't suffer from sitting out even longer than the half-hour sitting time, and maybe even got better. The only thing I would add to the recipe that Ina left out was to make certain that your ducks are breast-side up when you roast them--that might seem obvious to everyone else, but I didn't think about it until they were done roasting! Luckily, they were on the right side, and they were absolutely gorgeous!!! Juicy, succulent, tasty as hell and really cost-effective considering that they require almost no ingredients other than the ducks themselves. My brother had never tasted duck before, and now he's hooked! You should absolutely try this recipe!!!!