Simple Roast Duck, How to Roast Duck
2 large ducks, about 6 pounds each, giblets discarded
6 quarts chicken broth
2-3 tablespoons kosher salt
1 teaspoon freshly cracked black pepper
- Allow ducks to sit at room temperature for 20 minutes. Prick the skin of the ducks all over with a fork, being careful not to pierce the meat.
- Meanwhile, in a large stockpot, bring the chicken broth to a boil with a tablespoon of the kosher salt. Add the ducks and bring to a boil, reduce to a simmer, and simmer for 45 minutes.
- Remove ducks from the pot and set aside. Allow the stock to cool until you can skim about ½ cup of fat from the top. Place ducks in the roasting pan over the fat. Pat dry with paper towels and season with salt and pepper. Allow the ducks to sit at room temperature for about 30 minutes to finish drying the skin with the salt.
- Meanwhile, preheat oven to 500F. Roast for 30 minutes. Remove from the oven, tent with foil and allow to rest for at least 30 minutes before serving.