Ridiculously Easy Roast Duck

My husband has wanted to make duck for Christmas dinner for years. I've never made duck and always thought it would be hard to do so I've always convinced him that we should do something else instead. This year, he really wanted the duck and I found a recipe by Ina Garten that was ridiculously simple. We decided to try it.

It wasn't the prettiest but it was delicious--moist with crispy skin and so easy to make! I love Ina.

Roast Duck

Duck, with innards removed (Ina also removes the wings but we left ours own)
Chicken broth to cover

Unwrap the duck and allow to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the duck cooks.

Preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Meanwhile, in a very large stock pot which can hold the duck, heat the chicken broth until it boils. Add the duck very carefully and bring the stock back to a boil. If there isn't enough stock to cover the duck, add the hottest tap water to cover. If the duck floats to the top, place a plate on top to keep it immersed. When the stock comes back to a boil, lower the heat and simmer the duck in the stock for 45 minutes.

Skim off enough duck fat from the top of the stock to pour a film on the bottom of a roasting pan. This will keep the duck from sticking. Carefully take the duck out of the stock, holding it over the pot to drain. Place it in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. Allow the duck to sit at room temperature for 30 minutes to allow the skin to dry.

Roast the duck for 30 minutes. Remove from the oven and allow it to rest, covered with aluminum foil, for 20 minutes. Serve warm.

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