Roast Duck

Total Time:
1 hr 35 min
15 min
20 min
1 hr

4 to 6 servings

  • 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.

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4.6 67
First time cooking and/or eating was perfect. item not reviewed by moderator and published
I've never cooked duck before, but on a whim had purchased 2 frozen ducks, and announced to husband & daughter that I was cooking that for Christmas dinner.  We all feared we'd end up dashing out for Chinese, but I found this recipe, and it was beautiful and delicious!!  Given my novice status at duck, I'm really surprised others had problem with timing (I followed Ina's times exactly, and the duck was perfectly done) or with dryness or lack of taste (I did do a lot of fork pricks in the skin, and was very careful not to impact the meat - maybe that's the crucial part).  You do have a couple of steps involved and need about 2 hours, but once you've shifted the ducks to oven or wherever, you are relaxed and doing other things [or sipping wine....]  Served a family recipe of a pineapple bread pudding and Cooking Light's Spririted Cranberries, and we quickly roasted baby Yukon Golds in the hot oven in the small amount of duck fat left once the ducks were removed.   And the ducks looked just like Ina's picture!! Heading out today to try to find a couple more ducks for the freezer - thanks, Ina, for a terrific recipe that we'll be repeating!   item not reviewed by moderator and published
I followed the instructions listed. The only changes I made was adding garlic to the broth and when it was time to cook the duck, I stuffed it with oranges and garlic. My family really enjoyed this dish! Nice to give a new protein a try. item not reviewed by moderator and published
This recipe results in a chewy, overcooked duck with a soggy skin. Just say no. Simply roast the duck like a normal person. (There are plenty of decent--and simple--recipes on the internet.) item not reviewed by moderator and published
This was not my first time cooking duck, and not my favorite recipe. Since it has such great reviews, I'll probably try it again another day, but my result was amateurish. I should mention that I cooked 1 duck instead of 2 because I was cooking for only two people, and because I sent my co-diner to buy the ingredients, the duck arrived frozen on the inside. I had to defrost Donald in the microwave. I then boiled stock while scoring skin, added Donald to the pot, and cooked as instructed from that point on. My roasting pan is very big (>16") because I use it for my annual turducken (25-30-lb monster). I didn't think this would be an issue for the (6.8-lb) duck, but maybe it was. I dried his skin, salted him, let rest, and roasted at 500, checking on his temp periodically in case the 2-bird cook time was too long. When Donald's thighs passed 165 degrees, I pulled him out. His skin was not crispy enough for my taste. I'll try another day with 2 ducks & see how it goes. item not reviewed by moderator and published
This was my first time cooking duck -- it came out wonderful. Crispy on the outside, moist and delicious on the inside. My guests were very pleased. Will make again! item not reviewed by moderator and published
I made this recipe for my company for New Years and had never cooked duck before. Boiling the 2 ducks were awesome since my meal was not at all greasy. Prior to boiling I prepared 1 quart of the chicken broth with onion, carrots,an apple, onion and the 2 duck necks to make the broth more flavorful and strained out the juice. Then combined it with the other 5 quarts of broth as the recipe said. My oven wasn't super clean but I used a broiler pan and set it 2 racks from the bottom in my oven. No smoke occurred. I did encounter one problem, my duck was tough and I discovered it needed more cooking than the 30 min at the 500 degree oven and the prior boiling time. The ducks browned beautifully in the oven and the skin was crisp, however I had to cook the duck at 350 for approximately 35- 40 minutes more after I served it to my company. Great taste with the salt and pepper. Would make again item not reviewed by moderator and published
Came out great. Smoked up quite a lot even with a spotless oven. I suggest putting very little if any fat in the pan. That is what I think was causing most of the smoke. Everyone liked it. It's an easy recipe. Would do again. The.boiling part sounds weird but works. Not at all dry . skin was crispy good. item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
I loved this recipe Ina. The Duck was perfect. Happy Holidays item not reviewed by moderator and published
Perfection! That's what this is. My brothers and sisters swore off duck after a former sister-in-law served greasy, fatty, undercooked duck to them at a family gathering 20 years ago. A week ago while having dinner with colleagues, one of them told me about Ina's recipe. She said that this was the only recipe for which she has ever written a review. So when I found fresh duck in our local grocery, I knew I had to try this recipe. I only made one duck and cut the liquid in half. I think the key is patting the duck dry to get that extra bit of fat out of the skin before roasting. The outside was crispy and browned to perfection (I added a bit of paprika) and the inside was tender and moist, but not greasy. Ina, my brothers and sisters are now fans! Thanks for another great recipe! item not reviewed by moderator and published
Duck was overdone and chewey. Plus roasting at that high temp smoked up the house (and it was the duck not the oven, I cook my pizza at 500 all the time) item not reviewed by moderator and published
Tried last night with three ducks. Used turkey frier to boil, since no other pot would work. Several advantages... much higher heat so boils quickly and heat is outside house. Since I let get to room temperature before putting in oven, think I should have cooked the day before. Served with sauce from Robert Irvine's recipe for duck and berry sauce but used frozen red cherries. Actually pretty easy and delicious. item not reviewed by moderator and published
good but, you know, hot tap water is not drinkable (?!). item not reviewed by moderator and published
Great recipe, best duck so far. Easy. Delicious outcome. No need to babysit the oven or worry about under- or over-cooking. Boiling guarantees that it's done, renders fat, and infuses flavors from stock. Roasting for a short time at a high temp guarantees nice skin and color but no over-drying. I scored the skin before boiling AND after drying/before roasting, but some fat remained--a thin flavorful layer under a caramelized skin. The meat was tender and not gamy/chicken-y as usual. Disclosures: I did one duck instead of two (reduced the time slightly on both steps.) I made it with water and aromatics instead of prepared stock. I also threw a glaze on in the last minute--apricot preserves, dried reconstituted cherries, soy sauce, sherry vinegar, garlic, butter. So couldn't tell how crispy the skin was, but it was simply delicious. Not a bite left after Christmas dinner... Thank you, Ina. item not reviewed by moderator and published
This was my first time cooking duck and it turned out AWESOME!! This is a no fail recipe if you follow it. Meat was moist, tender and skin crispy! Will do this more often and thank you Ina!! item not reviewed by moderator and published
What a spectacular method for roasting duck... my family never eats it because its too fatty. Boiling it really drained the excess fat and allowed us to enjoy the crispy skin. However it did need a little kick in the flavor department... Next time I make this I will brush it with a glaze prior to roasting. Love you, Ina! Always use her recipes when you want to wow your guests :) item not reviewed by moderator and published
I Love this preparation for roasting a duck! It was perfectly crispy and tasty. I made this with just one duck, and didn't reduce the times, but I think next time I will reduce the oven time by about ten minutes, especially with the 20 minutes resting time. Also, I used a can of vegetable stock with chicken stock and after skimming, the stock that was made was delectable!!! We saved it and froze it for making soups this winter. item not reviewed by moderator and published
has anyone made this recipe with just one duck? do i reduce the cooking time? item not reviewed by moderator and published
Never cooked duck before. Tried this recipe today. The duck came out brown, crispy and juicy. Didn't have chicken stock so I borrowed Alex day off soy sauce, honey, and green peppercorn recipe to cooked the duck in for 45 mins. Had a 6 pound duck from the Amish market and my oven is not working but my broiler is. So I broiled for the 30 mins and it was cooked and not burnt. Very yummy. item not reviewed by moderator and published
I have never cooked duck before and saw Ina make this recipe on her show. I used one store bought duck, about 7 pounds. Simmered it for about 45 - 50 minutes. Dried it off and let it sit for about 30 minutes before roasting at 500 for exactly 30 minutes. I was concerned it might not be done because it was a bit larger than the recipe called for. It was perfect! The skin was perfectly browned and crispy. I had family coming, so I had cooked it a few days ahead. Everyone raved about how delicious it was. It could not have been simpler. I will definitely use this recipe again. item not reviewed by moderator and published
I put one star as a warning to others, although I'm sure this recipe often works based on all the five star reviews. I am a fairly experienced cook and I followed this recipe very carefully. However, this totally did not work for me. The duck was completely overcooked and the skin was not crispy at all. I only used one 5 lb. duck, and probably should have reduced both the simmering time and oven time slightly. But the reason I suspect it turned out so poorly was that I used a fresh duck from the farmer's market. I'm guessing store bought duck might be more fatty, and thus require such a cooking technique, but perhaps be careful using this technique on a farmers market duck. item not reviewed by moderator and published
I'm a believer. My brother and daughter are both CIA trained chefs. I got a lot of comments when I told them I was using this recipe to cook the christmas duck. It was THE BEST DUCK we have ever had. I did add apple cider, onions, carrots, celery apples and oranges to the stock. And I let the duck rest 90 minutes because we ran to the drum circle on the beach to drum down the sun. Got home and an hour later we were eating the juiciest, most flavorful, crispy skinned duck I have ever had. I served it with ginger and orange glazed carrots that i finished off with a little of the duck fat. And a pineapple bread pudding that went perfectly with the bird. One of the best dinners I have made and even the picky eaters and my family chefs had to admit it was really very good. item not reviewed by moderator and published
I have been a duck lover all my life. Ask the kids what dad wants for Christmas? A duck. I have never been so impressed with the ease and tastiness of a recipe as I was with this one. I've been cooking duck for over 40 years and have never run across this method. I am throwing all my other recipes away because none compare. Thank you Ina Garten. item not reviewed by moderator and published
What a great recipe! I'll never roast duck any other way. Crispy skin and moist, delicious,perfectly cooked meat, just as promised. My husband is a dark meat fan, but usually finds duck too greasy, and he raved about this. It'll be more than just holiday fare on our menu from now on. I love how "unfussy" this recipe is, too. If you're having guests, it's wonderful because there's plenty of time to get other things done without babysitting the stove. I made an orange reduction sauce while duck was boiling, and finished it off with some of the boiling broth while the duck was in the oven, and it was just fantastic. (Although the duck is fine on its doesn't need sauce; I just thought I'd try it. Thank you, Ina! You never let me down. item not reviewed by moderator and published
I must start by thanking Ina for posting this recipe. The thought of boiling a duck sounded wrong. It turned out we were wrong. Tried this recipe last night and it was delicious! I followed the recipe and it turned out perfectly beautiful and crispy. As an added treat, cut half an onion (I was cooking for 4 people and sauté it in some of the duck fat (skin just enough to line the pan until the onions are caramelized (brown in color but not burnt. Cut up white potatoes (one for each person - skin on into slices then cut the slices into quarter sections. Add a small amount of stock to the mixture. Sauté the potatoes with the caramelized onions until soft. Then put them in a Pyrex pan with some of the stock and duck fat. Throw in a few sprigs of thyme into the mixture. Roast the potatoes with the duck. Do not add too much stock only about half a cup at the most. Remove the thyme sprigs before serving. We also froze the remainder of duck fat and stock. item not reviewed by moderator and published
This is the only roast duck recipe I have ever made but it will remain the only one I will ever use! You need to let the duck sit at room temp before putting in the oven, the crispy skin adds more flavor and drying out the skin is key to getting that crisp. Such a great and simple recipe, I can't wait to make it again! item not reviewed by moderator and published
This recipe creates a wonderful, roasted, crispy duck. Really nice and crispy and delicious!! I made one duck in addition to a turkey for Thanksgiving. The compliments were for the duck. It was moist and juicy. No greasy taste. Thank you, Ina for this fabulous recipe. item not reviewed by moderator and published
I have tended to shy away from duck because I found it greasy, yet dry. This recipe was fantastic! I followed it exactly as written except using only one duck and it came out moist and juicy with very crispy skin and no greasy taste. Served with orange sauce. Will definitely make it again. item not reviewed by moderator and published
While this was a relatively easy way to cook duck, I will probably not try this again. The skin was definitely crisp and tasty, but I found the duck meat to be bland and overdone. I felt like boiling took the juiciness out of the meat. item not reviewed by moderator and published
Made for a very good duck. Wish I could get the bottom of the duck as crispy as the top. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
It was so juicey and so yummy A Plus item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
OMG. What a magneficent recipe. I followed Ina's recipe to the letter and the ducks came out perfect. We had this dish for Chrismas eve and everyone from my 12 year old niece to my 78 y/o mother raved about the amazing skin and succulent meat from the duck. I had never prepared duck before and prayed all thru the process that i would have a main course to present to our guests. This is easy and fool-proof. Thanks, Ina! item not reviewed by moderator and published
I made my first duck with this recipe for Christmas dinner yesterday. I was apprehensive - didn't want to ruin a special meal and my husband is very particular. It came out great! I cooked it in the stock about 60-70 minutes because I was afraid 45 wouldn't be enough. Then I let it sit in the stock about an hour because I wasn't ready for the final touches and I wanted the meat to stay moist. I almost overcooked it. Next time I'd probably cook it about 60 minutes and let it sit in the stock no more than 30 minutes. Also, no matter how clean your oven, it will smoke a little and you'll need to clean your oven the next day. There's no way to avoid it with the oil that's in the pan. But this really is a terrific recipe and not difficult. I'd definitely use the recipe again. Thanks Ina and the other reviewers that enticed me to using this recipe! item not reviewed by moderator and published
I am currently following this recipe but am baffled. Cooking in stock for 45 minutes and then only roasting for 30 minutes? Am I reading this correctly that it only spends half an hour in the oven? We raise our own Muscovys and this is our first attempt at a homebred duck and following this recipe. Thanks! item not reviewed by moderator and published
I was extremely skeptical about this recipe as it seemed far too easy and only used 4 ingredients but, this duck is delish! I followed the recipe as stated decreased the stock amount to accommodate one duck for two people. So fabulous, so absolutely fabulous. The key is to pat the duck dry after it comes out of the stock pot, season it generously with salt and pepper and give it 30 minutes to sit out and dry. My husband raved and still commented on how dinner was so amazing hours later. Moist juicy, flavourful duck with crispy skin = swoon. item not reviewed by moderator and published
I really like this recipe, it was my first time cooking a duck and I thought it came out super tasty. I did make some sauce incase anyone needed any, but it was barely used and most of us liked it just the way it was. I think that if you take the time early in the day to make your own flavorful vegetable stock it is so much less expensive than buying store-bought broth, and it's easy and tastes better. After cooking the duck I got rid of the fat and I had duck stock - how often do you get to have that? Extra bonus! I stored it in the freezer and used it in place of chicken stock and had great flavors for several months. item not reviewed by moderator and published
My husband loves duck, and I've never been a huge fan...but when he asked if we could make duck for Easter dinner I thought I'd give it a shot. Our meal was nothing less than AMAZING!! I combined this recipe with Bobby Flay's Asian Spiced Duck Breasts with Ginger Chili Glaze. Bobby's recipe was a duck breast on the grill, but I wanted to roast the whole another search brought me here to Ina's Roast Duck. After I boiled the duck in chicken stock, I used Bobby's rub more as a seasoning than a rub (so i have a lot left over as a result), and then I stuffed it with orange and onion slices, then let it sit for a half hour before putting it into the oven. It came out perfect, brown, and crispy. I poured the Ginger Chili Glaze over the duck immediately when it came out of the oven. Then covered it in foil and let it sit another half hour. I can't wait to make this meal again. item not reviewed by moderator and published
I used this recipe for a mature duck. The boiling helped to remove the fat and helped with the meat ( it tenderized it). I let it rest for 30minutes after boiling it then roasted it. The skin was great in the areas that were tender(from the age of the bird). Another trick I tried is that I do not have a rack for a roasting pan so I used the broiler pan that comes with your oven and it worked just fine. item not reviewed by moderator and published
Fortunately, my duck came with a packet of orange sauce which improved the bland taste of the duck. I DO like the fact that boiling it helps to render out a lot of the fat. I will probably try this again, but flavor the stock strongly, or even sustitute some of the stock for orange juice. We all loved the fabulous crispy skin though!! item not reviewed by moderator and published
It was so good, crispy skin. item not reviewed by moderator and published
You have made my husband one happy camper. He loves duck but was not one of my favorites. I had also heard that it was fatty and hard to cook. I saw you make it on the show, it looked easy enough, and because I trust you, I tried it. Duck is now one of my favorites. My husband thinks this is the BEST ever. Thanks Ina, I think you're the best! item not reviewed by moderator and published
I consider myself to be relatively new in the kitchen. After seeing Barefoot Contessa's Roast Duck, I figured "How hard can it be with only four ingredients?" My first mistake was not realizing you used 6 QUARTS of chicken broth, and not 6 cups (or cans). Nonetheless, my boyfriend picked up enough cans for three quarts as I was only making one duck in this recipe. When I picked up my duck, the head, wings, and feet were still attached. I didn't bother cutting these bits off, which proved a bit challenging to fit into our large pot. Webbed feet were sticking up despite the plate I put on the duck to keep it submerged in the stock. Boiling the duck was easy and the transfer to the roasting pan wasn't a problem either. My next mistake though was not turning on the fan when the roasting part began. Despite starting with a clean oven, it still started smoking a great deal and we had to open all our windows to clear the air. The skin got crispy indeed, and the oven was a complete mess with all the fat duck spraying everywhere. We ended up using the duck fat and chicken broth as a gravy for our duck. This added a great deal of flavor, but at the same time, a lot more fat to the dish. Due to the excessive fat we used, we were glad we had rice to soak up all the juices. Overall, the duck tasted pretty good and my first attempt at cooking dinner using the oven turned out okay. Thank goodness for our self-cleaning oven though. I'm not sure if I'd want to make this dish again if I had to scrub that oven. item not reviewed by moderator and published
this is the absolute worst duck that i ever tried to eat. aparently the boiling took all the flavor from the bird. it was tough to the point of being in edible and absolutely tasteless. if you're scared of the fat,roast a chicken. thanks for ruining my dinner! item not reviewed by moderator and published
This is an excellent way of roasting duck by starting it in a simmering pot of chicken stock. It adds extra rich flavor to an already tasty duck. It also helps render some of the duck's fat. I am now wondering if this method would work on chicken so I'm going to try that next. item not reviewed by moderator and published
reduced the liquid with some added veggies and herbs, removed fat and saved the stock for a later date. item not reviewed by moderator and published
Love it! item not reviewed by moderator and published
We prepared this recipe as the entree of a four course gourmet dinner for New Year's Eve. I was hesitant to do so only because I thought the duck should be brined or at least stuffed with herbs, lemons and veggies. I proceeded because it was Ina and looked easy. The skin was perfectly crisp and the meat was juicy and delicious. Highly recommend this method! item not reviewed by moderator and published
better then my grandmothers goose keep oven hot to brown outside item not reviewed by moderator and published
It was easy to make it & very delicious. My family like it a lot. item not reviewed by moderator and published
Best duck ever! item not reviewed by moderator and published
This was my first attempt at making duck. Not only was it easy but the duck was perfectly crisp on the outside and moist on the inside. Delicious. item not reviewed by moderator and published
Did not print out this recipe soI thrilled to see it again,this time I did print it. made the duck and loved it,but next time will only simmer it for 30 min,plus I stood it on a chicken stand will made it really crisp, as far as Im concerned Ina is the best one can't go wrong on any of her recipies. Thank you Ina.Marianne Farrell. item not reviewed by moderator and published
good item not reviewed by moderator and published
This was the best duck I have ever had! Simmering it before subjecting it to a hot oven elimitated the "smoking kitchen". Also it tasted like DUCK and not oranges or soy or ginger, etc. item not reviewed by moderator and published
I've cooked duck and ordered duck in restaurants. Until today, Arnaud's in New Orleans was the best I ever had. This recipe trumped it! My husband loved it so much,he was out of control..gave it ten yums up! Thank you Ina for all of your wonderful recipes. I love watching your show, and you are often my inspiration for Sunday dinner. item not reviewed by moderator and published
This meal is so easy and it's like you are eating in a Five Star Restaurant. Our guest think you have cooked all day, but you havent. The meal is light and not fatty what so ever for a Duck. This receipe will not only be used for holidays. But any time. I will not be eating duck in a restaurant any more now that I can cook it. item not reviewed by moderator and published
This is the first time in my life I have tried to cook duck I watched the program last week and I had to try it. Ina is so good at making all of her recipes seem so easy that even I can cook it. The duck was so good my family could not believe I cooked it. Thank You item not reviewed by moderator and published
There's no way that you roasted the duck at 500 degrees and got soggy skin. We know who you are. A hater and very sad and lonely person. It's okay. Happy holidays and best wishes to you in the new year. item not reviewed by moderator and published
You need to just heat up the cold tap water. Tap water is drinkable at cold temperatures. item not reviewed by moderator and published
How long did you boil/cook your one duck? item not reviewed by moderator and published

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