oftt

Ina Garten's Roast Duck

by Lisa
Print Email

2 ducks (5 to 6 pounds each), innards and wing tips removed
6 quarts canned chicken broth
Kosher salt
Ground black pepper

Allow the ducks to sit at room temperature for 20 minutes. With a fork, prick the skin all over, especially the legs, without piercing the meat, which will allow the fat to drain off while the ducks cook. 

Meanwhile, in a stockpot large enough to hold two ducks, heat the chicken broth with 1 tablespoon of salt until it boils. Add the ducks very carefully and bring the broth back to a boil. If there isn't enough broth to cover the ducks, add the hottest tap water to cover. Place a plate on top of the ducks to keep them submerged. When the broth come back to a boil, lower the heat and simmer the ducks for 45 minutes.

Skim off enough duck fat from the top of the stock to pour a film on the bottom of a large roasting pan. This will keep the ducks from sticking while they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Meanwhile, preheat the oven to 500°F. (Be sure your oven is very clean or it will smoke.) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil for 20 minutes. Serve warm. 

--From "Barefoot in Paris" by Ina Garten

 

restaurant news

L'Ami Jean in Paris
Paris
by Brenda Athanus

chez_ami_jean_paris.jpg While things change so fast in this world, there are still places where time stands still. The face of Paris changes faster every year that I visit and not always for the better. There are more...

Read more...
A Visit to the Merrion Hotel
London - British Isles
by James Moore

merrion20facade.jpgWith St. Patrick's Day around the corner, I'm reminded of a spontaneous weekend trip to Ireland last December, where I discovered the warm comfort of authentic Irish cooking.
 
I'm always watching...

Read more...
Surf's Cranking in Portsmouth
New England
by Kitty Kaufman

Surf 6Our boogie boards are home but we're amped at Piscataqua's harbor. After hours on red brick, the idea of dinner is is looking good so we tube into a high top in the bar. For openers, Jim's got a...

Read more...
Champagne and Caviar? Yes, Please.
Los Angeles
by Lisa Dinsmore

petrossian.jpgI've studied wine for a decade and have worked on my palate, expanding my personal taste to include styles from all over the world. Red, white, sparkling, dessert. I've tried them all. Yet, when...

Read more...