Long Island Roast Duckling
Long Island roast duckling is a simple, hands-off way to get crisp-skinned duck from a home oven. The dish comes from eastern Long Island, where duck farming began in the late 19th century with white pekin ducks. Here the bird stands upright on a roaster, so the fat drains away on its own and no pricking or basting is needed. The rendered fat is worth keeping for potatoes or confit.
Instructions
Heat the oven to 450 °F. Rinse the duckling, remove the giblets, and wipe the bird dry.
Set the duckling aside in an airy spot so the skin can dry out. Rub salt and pepper inside the cavity.
Slide a vertical oven roaster, the kind used for beer can chicken, into the bird and stand it upright. Coat the whole duckling with butter-flavored spray, then sprinkle salt and pepper lightly over the skin.
Set the bird and roaster in a large roasting pan, on a wire rack if you have one, and pour ½ cup water into the bottom of the pan.
Roast for 30 minutes, then lower the oven to 325 °F and continue until the duckling is cooked through. Do not prick the skin or baste, because the fat renders slowly and leaves the skin crisp. Keep some water in the bottom of the pan the whole time so the fat does not smoke.
Pour off the fat and save it, along with the drippings and liquid from the pan.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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