Ingredients
- 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
Directions
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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By squinkies
on January 14, 2013
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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.
By annmariefla
on January 03, 2013
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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.
By Passnthrough
on December 28, 2012
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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.
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