Roast Duck

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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.

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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.

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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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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 own...it doesn't need sauce; I just thought I'd try it. Thank you, Ina! You never let me down.

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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.

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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!

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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.

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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.

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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.

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Made for a very good duck. Wish I could get the bottom of the duck as crispy as the top.