ROASTED DUCK

Matt Shade, Home Cook

Start cold to render, finish hot to crisp; confit the legs if you have time for an extra-rich payoff.

SERVES 4

1 whole duck (4–5 lbs), patted dry
Kosher salt and black pepper
2 cloves garlic, smashed
2 sprigs thyme
1 orange, halved

PREP

Score skin lightly, avoiding the meat. Season duck inside and out with salt and pepper. Stuff cavity with garlic, thyme, and orange. Let sit uncovered in the fridge 2–12 hours to dry the skin if you have time.

RENDER & ROAST

Place duck breast-side down in a cold oven-safe pan. Set oven to 300°F (149°C) and roast 45 minutes to render fat. Flip breast-side up and roast another 45–60 minutes until thighs hit ~175°F and breast ~150–155°F.

CRISP

Increase oven to 425°F (218°C) and roast 10–15 minutes to crisp the skin. Rest 15 minutes before carving.

OPTIONAL: CONFIT THE LEGS

Separate legs after the 300°F phase. Submerge in rendered duck fat in a small pan, cover, and cook at 250°F (121°C) until silky tender, about 2 hours. Broil or pan-crisp before serving.