Name: Roast Duck with Citrus Pan Sauce
Total time: 165 min
Ingredients: One 5 1/2-pound Pekin or Long Island duck, neck reserved; Salt and freshly ground pepper; pepper; 1 navel orange—one half cut into wedges, one half juiced; 1 lemon—one half cut into wedges, one half juiced; 2 cups water; 2 tablespoons coriander seeds; 1/2 teaspoon soy sauce; 1/2 tablespoon unsalted butter, softened; 1 tablespoon all-purpose flour

Roast Duck with Citrus Pan Sauce — Photo: © Quentin Bacon

Active Time:

20 mins

Total Time:

2 hrs 45 mins

Yield:

4 servings

Roast duck is easier than ever with this recipe. To render the fat and ensure a crisp skin, the duck is first steamed by cooking it over a roasting pan filled with water. Scattering a handful of coriander seeds into the steaming water releases their citrusy scent, which is accentuated by the oranges and lemons stuffed in the duck. The duck then roasts until the meat is tender and the skin is a crisp, toasty brown. The citrus and soy-accented pan juices are cooked down to a sauce that's perfect with the rich meat. Serve this duck with rice to soak up the flavorful sauce.

Ingredients

1 (5 1/2-pound) Pekin or Long Island duck, neck reserved
Kosher salt
Freshly ground black pepper
1 navel orange, one half cut into wedges, one half juiced
1 lemon, one half cut into wedges, one half juiced
2 cups water
2 tablespoons coriander seeds
1/2 teaspoon soy sauce
1/2 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour

Directions

Preheat oven to 325°F. Prick duck all over with a sharp knife. Season cavity with salt and pepper and stuff with orange and lemon wedges.
In a medium roasting pan, combine water, coriander seeds, and duck neck. Place duck on a rack, season with salt and pepper, set in roasting pan over high heat, and cover with foil. Bring water to a boil. Transfer duck to oven and roast until most fat has been rendered, 1 hour.
Transfer duck to a work surface. Increase oven temperature to 350°F. Strain pan juices into a medium bowl and skim off fat. Return duck to roasting pan and prick it all over a second time. Roast, uncovered, 1 hour.
Increase oven temperature to 400°F. Tip any juices from duck cavity into roasting pan and transfer duck to a large rimmed baking sheet. Roast duck until meat is very tender and skin is crisp, 30 to 45 minutes.
Meanwhile, set roasting pan over moderately high heat. Add orange and lemon juices and boil 1 minute. Add reserved pan juices and soy sauce and boil 1 minute longer. Pour liquid into a small saucepan and bring to a simmer over moderate heat.
In a medium bowl, make a paste with butter and flour. Whisk in 1/4 cup hot liquid until smooth, then scrape mixture into the saucepan. Simmer over low heat, whisking, until sauce has thickened, about 2 minutes. Season with salt and pepper.
Transfer duck to a carving board and let rest 10 minutes. Carve duck and serve with citrus sauce.

Suggested pairing

Juicy, roasted duck goes very well with the Cabernet Sauvignon–dominated wines of Bordeaux's left bank; those wines' currant, tobacco, and cedar notes complement the duck's rich gaminess.