Balsamic-glazed duckling

Balsamic-glazed  duckling

Duck has a fat problem;there’s a lot of it on these buoyant birds, and much of it lies in hidden places. By all rights, then, the bird should sizzle during roasting, the skin turning into a crispy layer that yields decadently to succulent meat beneath. But too often, just the opposite happens: the skin stays flabby while the meat overcooks. Here again, slowing down is the perfect solution. 

By reducing the oven to 175°F/80°C, the doneness temperature of roasted duck, you give the thick layer of fat ample time to melt while ducking, if you will, the high temperatures that lead to 

overcooking. 

Salting the duck a day ahead helps to soften the fat and dry out the skin, and starting roasting at a high temperature accelerates both desirable factors. 

Chilling time:12 to 24 hours prep time:5 minutes

Cooking time:4½ to 6½ hours 

Store:for up to 3 days, covered in the refrigerator. Reheat gently in a low oven.

Makes 6 servings

» 2 ducks such as Muscovy or Pekin, about 4 lb/1.8 kg each

» 4 tsp coarse sea salt 

» 2 tsp freshly ground black pepper 

» 8 garlic cloves, minced

» ½ cup/120 ml balsamic vinegar

Remove the giblets from the ducks and discard (or save for another use). Rinse the ducks inside and out and pat dry with paper towels. Season inside and out with the salt, pepper, and garlic. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. Remove from the refrigerator 1 hour before you plan to start roasting.

Preheat the oven to 450°F/230°C/gas 8. 

Put the ducks breast-side down on a rack set in a large roasting pan. Roast until the skin is browned, about 20 minutes. Reduce the oven temperature to 175°F/80°C, turn the ducks breast-side up, and roast until a thermometer inserted into the thickest part of a thigh (but not touching bone) registers 170°F/77°C, 4 to 6 hours. (Timing is not crucial; at that temperature the ducks will not overcook.) 

While the ducks are roasting, in a small saucepan over mediumhigh heat, bring the balsamic vinegar to a boil. Cook until reduced by half, about 7 minutes. 

To finish, raise the oven temperature to 500°F/260°C/gas 10. Remove the ducks from the oven and brush with the vinegar reduction. Roast until the skin of the duck breast is nicely browned all over and crisp, about 10 minutes longer.

Carve the ducks into serving pieces. Divide the duck pieces among dinner plates and serve.