Roast Duck
When it comes to creating a memorable holiday dinner, few dishes make a statement quite like a perfectly roasted whole duck. Its rich, succulent flavour and crispy skin instantly transform any meal into a feast. Many shy away from cooking duck, thinking it’s too complicated, but with a few straightforward techniques, you’ll discover just how easy it can be. Duck not only makes a stunning centrepiece but also pairs beautifully with seasonal sides, making it a versatile choice for your holiday table. Serve the roast duck with any of the following: Barolo Fontanafredda Serralunga d'Alba, Red Rooster Pinot Noir, or Chateau Ste. Michelle Chardonnay.Ingredients
Serves 4 to 6
2 × 4 to 5 lbs (1.8 to 2.3 kg) whole ducks
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) Fratelli Fici Marsala Superiore Dry
freshly ground black pepper
Instructions
- Preheat oven to 450 F (230 C). Set a rack in a large roasting pan.
- Remove giblets and neck from each duck cavity and discard or reserve for another use. Cut off any excess fat from duck cavities and discard or render for another use. Using paper towel, dry skin of ducks as best you can.
- In a small bowl, whisk soy sauce and Marsala wine. Set aside.
- Place ducks, breast-side down and wings up, on rack in roasting pan. Add water to pan to come just below rack. Sprinkle ducks with pepper and brush with some soy sauce mixture.
- Roast ducks for 30 minutes, then remove from oven, being careful not to slosh and spill any water—you don’t want to get any on ducks.
- Prick backs of ducks all over with point of a sharp knife, then flip ducks onto their backs. Sprinkle once again with pepper and brush with soy sauce mixture again. Add a little more water to roasting pan if juices are spattering.
- Roast ducks for a further 20 minutes. Remove roasting pan from oven again, then prick duck breasts all over and brush once again with soy sauce mixture. Return to oven and roast for 10 minutes. Brush ducks again with soy sauce mixture, then return to oven and roast until ducks are a burnished golden brown all over and an instant-read thermometer inserted into thigh measures at least 155 F (68 C), another 5 to 10 minutes.
- Let ducks rest for 5 minutes before transferring to a cutting board for carving and serving.