Roast Duck

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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.

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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!

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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.

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reduced the liquid with some added veggies and herbs, removed fat and saved the stock for a later date.

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Love it!

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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!

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better then my grandmothers goose
keep oven hot to brown outside

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It was easy to make it & very delicious. My family like it a lot.

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Best duck ever!

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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.