AFH| 12/25/2020
优秀的配方。溶化和芬达肉嫩stic crispy skin. I've made this recipe for Christmas dinner for several years now. I just use the duck-roasting part of the recipe, not the sauce (I did the sauce the first year and while it was delicious I felt that the duck didn't really need it so I left it out after that). I also salt the duck ahead of time (I mix 2T kosher salt + 2 tsp baking powder, sprinkle generously on the duck inside and out, then let sit in the fridge for 3 days loosely covered with plastic wrap. Then roast without any additional salt. Salting technique is from Kenji Lopez-Alt on dry-brining a turkey but it works great with duck too). Then roasted the duck following instructions here. I found 2 hours to be good for a 4 lb duck, which is smaller than the one in the recipe. If any skin doesn't get crispy I pull it off and finish it in a skillet while the meat rests. I found one 4 lb duck provides a modest serving for five people. I now make two 4 lb ducks for Christmas so we can have bigger servings for five + leftovers. Fantastic recipe.
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