Crisp Roast Duck

Crisp Roast Duck
Photo by Romulo Yanes


  • 2 cups water
  • 1 5- to 6-lb Long Island duck (also known as Pekin)
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt

Put oven rack in middle position and preheat oven to 425°F. If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duc...

View full recipe at Epicurious


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