Crisp Roast Duck with Port Wine Glaze
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.
Keywords
- Duck
- Roasts
- Main Courses
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Cooking tools:
- Saucepan
- V-rack
- High-sided roasting pan
- Aluminum foil
- Pan cover
- Carving board
- Oven
- Roasting pan
- Serving platter
- Pastry brush
- Measuring cup
- Kitchen scale
- Chef's knife
- Kitchen shears
- Measuring spoon
- Spoon
- Slotted spoon
- Tongs
- Paper towel
- Refrigerator
Ingredients
- 1 1/4 cups port wine
- 2 medium cloves garlic, peeled and cut into thin slivers
- 4 sprigs fresh thyme
- 1 whole Pekin duck (about 4 1/2 pounds), neck and giblets discarded, prepared according to illustrations 1 and 2 below
- Salt
- ground black pepper
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