We roasted a duck with some vegetables for Christmas dinner and Cécile made a Gâteau á l'orange. Also today, Barry successfully poached eggs for the first time. Thank you, Julia Child (Guess what Barry got for his anniversary present this year).
Our technique for Crispy Roast Duck
1. Slit skin (not flesh) and rub duck with salt and various spices and aromatics inside and out. Let sit in refrigerator for at least 1 day.
2. Add additional aromatics (thyme, orange slices, garlic cloves) to cavity.
3. Add about .5 to .75 inches of water and a cup of vermouth to bottom of roasting pan. Place duck breast side up on rack and cover with foil. Bring liquid to boil, turn down to a simmer and steam duck for half an hour.
4. Remove liquid to sauce pan, flip duck breast side down and roast at 450F for 30 minutes. Then turn oven down to 350F and roast for another half hour.
5. Meanwhile, add orange juice, salt, pepper, and sugar to liquid in sauce pan and reduce to thicken.
6. Flip the bird breast side up and roast an additional hour (or more). You want the legs to feel loose and the temperature of the thigh meat to be higher than 170F.
7. When the duck is pretty much ready, brush the skin with the reduced concoction you created and place the duck back in the oven for another 15 minutes.
