Roasting a duck can be a challenging feat if it is your first time. The bird has a huge amount of fat under its skin and as they roast, the fat melts into the roasting pan. As liquid and hot fat collide during the process, they can spatter inside the oven and on the floor when you open the over to turn the duck.
Cutting the Duck into Pieces
Some people prefer to cut the duck into pieces before roasting and save the bones for stock. Roasting the legs slightly and submerging and cooking it in their own fat produces a confit. Cooks remove the skin from the breast and cook it like crisp bacon. They sauté the breast and slice and serve it like steak. However, what should you do if you want to roast duck at home without the mess associated with the process? If you prefer to cover the duck with foil during the roasting, you will end up with a steamed duck without crispy skin. There is actually a viable solution, although it is not completely spatter-free. However, it offers great results and ensures easy cleanup. You will need to carve and remove the meat, heat it slightly and let it reach a good degree of crispiness. You can use a Lac Brome’s roasted duck recipe for this.
Using Bread and Veggies
You will be able to create a less messy roast duck by lining slices of bread and some veggies at the bottom of the pan. Use a wire rack for elevating the bird to prevent it from sitting on its fat and let it develop a crisp skin. For this method, you will need at least a three-inch deep roasting pan, a wire baking rack, a roasting fork or two, a mirepoix, a blend of carrots, onions, and celery. The mirepoix will be the seasoning for the gravy or sauce. Also, you need around six slices of white bread to absorb the fat and help in controlling the spattering in the oven.
Professionally, roasting any meat or poultry requires the meat to be tied with twine. This is to secure the meat into a uniform shape for even cooking. Also, this allows you to have a nicely shaped item to serve to guests. A number of chefs in restaurants pick up the roast and turn it by the string to avoid piercing it with a fork and allow the cooking juices to drain.