Crisp Roast Duck with Port Wine Glaze

Appears in Cook's Illustrated November/December 1998

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.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 2 to 3

TIME 1¾ hours

Crisp Roast Duck with Port Wine Glaze
How to Roast EverythingA cookbook recipe exclusively for All-Access members from How to Roast Everything

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