Crisp Roast Duck with Orange Glaze

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Appears in Cook's Illustrated November/December 1998

The secret to delicious roast duck without a thick layer of fat is a two-step process. Steam it first, then cut it into parts and roast it.

SERVES 2 to 3

TIME 1¾ hours

Crisp Roast Duck with Orange Glaze

WHY THIS RECIPE WORKS

For a roast duck recipe with moist, flavorful meat, and, of course, a minimum of fat, we began by removing by hand the large clumps of white fat that line the body and neck cavity. Loose skin, including most of the flap that covers the neck...

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