Perfectly Crispy Duck
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A method to achieve perfectly crispy duck skin with a tender and juicy interior using a unique preparation technique and specific cooking temperatures.
01:15:00 total
Serves 2
medium
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Ingredients
- duck - 1
- coarse salt - watch the video to see (enough to coat the duck skin)
- water - watch the video to see (for boiling)
Instructions
- Prepare the Duck Skin: Use a sausage breaker or similar tool to carefully separate the membrane from the skin of the duck without piercing through to the meat. Systematically go along the duck to help the skin render out.
- Boil Water Treatment: Dip the duck, breast side down, into boiling water for about 30 seconds. This weakens the membrane below the skin.
- Salt Coating: Dry the duck off and place it in a container, skin side down. Coat it generously with coarse salt and leave it for 24 hours.
- Scoring the Duck: Gently score the duck from the spine all the way around.
- Roasting: Start by roasting the duck at 200°C (392°F) for six minutes. Then, turn the temperature down to 140°C (284°F) to allow the meat to come up to temperature.
- Resting and Finishing: After roasting, let the duck rest. Finish it in a nice hot pan to get the skin super crispy.
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