Crisp Roast Duck with Port Wine Glaze
Why This Recipe Works
For a roast duck recipe with moist, flavorful meat, and, of course, a minimum of fat, we began by removing by hand the large clumps of white fat that line the body and neck cavity. Loose skin, including most of the flap that covers the neck cavity, also had to be cut away. Taking a cue from Asian roast duck recipes, we steamed the duck to render the remaining fat (a full 58 percent of the duck’s original weight). Still, the legs remained too fatty. To fully degrease the legs, we had to cut up the bird before roasting it. No longer protected from the heat, the fat in the legs just melted away.