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Thursday, November 24th 2011

Cooking with Milk & Mode’s Carol Han

A NYC-based writer and blogger, Carol Han is the woman behind much-loved Milk & Mode, a clever combination of food and fashion. This Thanksgiving holiday, she shares a recipe for a family favorite, roast duck with potatoes. Bon appétit!

Photo courtesy of Carol Han.

Roast Duck with Potatoes
Serves 4, generously

One 5-6 lb. organic duck
1 small onion, peeled and quartered
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
8 medium potatoes, peeled

Preheat your oven to 400 degrees Fahrenheit. Rinse the duck, pat it dry with paper towel and trim off any excess neck skin. Carefully prick the skin all over about 50 times, taking care not to prick the meat underneath. This is to ensure your duck renders all its fat properly, giving you a perfectly crisp skin at the end. Rub the olive oil all over the duck, then season the bird inside and out with salt. Add a dash of pepper. Place the onion quarters in the cavity of the bird, and tie the legs together with kitchen string.

Put the duck in a large roasting pan or cast iron skillet, breast side up. Add 1/2 cup of water to the pan and roast the duck for 30 minutes. Remove the pan from the oven and add the potatoes, nestling them snugly around the bird.

Reduce the oven temperature to 375 degrees Fahrenheit. Return the pan with the duck and potatoes to the oven. Roast for another 40 to 55 minutes, turning the potatoes every 10 minutes, until the duck skin is crisp all over and the potatoes are deep golden brown. Duck temperature should read 165 degrees Fahrenheit on an instant-read meat thermometer. Transfer duck and potatoes to a platter and season with salt.

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