Roast Duck
Ingredients
Directions
The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat your oven to 400°F (200°C).
Roast and garnish
Roast the duck until the joints can be easily separated.
Carefully remove the rind of the blood oranges in halves.
Separate the sections of the blood oranges and heap them in the rind halves for garnish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Duck
- The main protein; roasting renders its fat and cooks the meat through.
The step that matters
Roast the duck until the joints can be easily separated. Duck has a thick layer of fat under the skin. Cooking it long enough lets that fat render out, which crisps the skin and tenderises the meat. Joints that separate easily signal that the connective tissue has softened.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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