How to Make Roast Duck

By Food & Wine
Updated January 31, 2017
This is the most forgiving and delicious duck recipe you’ll ever find. By slow-cooking duck with aromatics until it’s as tasty and tender as confit, then broiling it until the skin is shatter-crisp, this dish manages to play to all of the bird’s strengths.
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Mission: DIY Slow-Roasted Duck with Green Olives

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Prepare the Duck for Roasting

Photo © Matthew Armendariz - mattbites.com
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Using a cleaver, cut the duck in half lengthwise.

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Photo © Matthew Armendariz - mattbites.com
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In a small roasting pan, spread half of the chopped onions, parsley, thyme, garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub with salt, black pepper and herbes de Provence. Set the duck halves on the vegetables, cut sides down.

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Photo © Matthew Armendariz - mattbites.com
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Roast for 10 minutes at 475°. Prick the duck skin again, cover the pan with foil, reduce the oven temperature to 275° and roast for 3 hours longer.

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Meanwhile, Prepare the Sauce

Photo © Matthew Armendariz - mattbites.com
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Meanwhile, in a large skillet, cook the backbone, neck and wing tips over low heat until well browned all over. Add the remaining chopped onions and cook over moderate heat until browned.

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Photo © Matthew Armendariz - mattbites.com
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Pour off the fat from the skillet.

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Photo © Matthew Armendariz - mattbites.com
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Add the tomato paste and cook, stirring, until it begins to brown.

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Photo © Matthew Armendariz - mattbites.com
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Add the white wine and bring to a boil. Add the water, chicken stock and sugar.

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Photo © Matthew Armendariz - mattbites.com
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Simmer until the liquid is reduced to 1 cup, about 1 hour.

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Photo © Matthew Armendariz - mattbites.com
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When the duck is done roasting, the meat will be very tender and most of the fat will have rendered.

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Photo © Matthew Armendariz - mattbites.com
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Transfer the duck halves to a work surface. Halve each half; remove any vegetables, pockets of fat and loose bones. Transfer the duck pieces to a rimmed baking sheet, skin side up.

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Photo © Matthew Armendariz - mattbites.com
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Strain the juices from the roasting pan into a saucepan and skim off the fat.

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Photo © Matthew Armendariz - mattbites.com
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Boil the strained juices until reduced to 1/4 cup.

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Photo © Matthew Armendariz - mattbites.com
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Add the strained stock and the olives to the saucepan and simmer for 10 minutes. Season the sauce with salt, pepper and herbes de Provence.

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Broil the Duck

Photo © Matthew Armendariz - mattbites.com
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Broil the duck until it is hot and the skin is crisp.

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Spoon the sauce onto a platter and set the duck on top. Sprinkle with the remaining parsley and thyme and serve.

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