I cook duck more than I cook turkey because I can easily buy it fresh from Chinatown. There’s something about roasting your own duck and waiting for its skin to turn into that right shade of golden brown–mahogany, even.
1 whole fresh duck, excess fat trimmed, giblets removed
1/4 cup miso
1 cup honey
2 cups soy sauce
1 cup cold black coffee
1/4 cup ginger, finely chopped
1/3 cup brown sugar
1 orange, halved
1 lemon, halved
1 lime, halved
1. Wash duck and dry with paper towels. Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain.
2. Prepare the marinade. Combine all ingredients in a large bowl except for the citrus. Stir well until miso and sugar are dissolved. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Marinate the duck on a plate, cover and refrigerate for 24 hours.
3. When ready to roast the next day, preheat oven to 450Âº. Place the duck on a rack in a roasting pan. Fold the wings back and tie the legs together. Roast the duck for 20 minutes to caramelize the sugar and set a rich, mahogany color. After 20 minutes, drop the temperature to 325Âº and roast for another hour.
Where to buy duck