Yesterday I slow roasted a duck using the recipe from The All New Joy of Cooking, which I noticed is more or less the same as the recipe for slow roasted duck that Merrill put up couple of weeks ago on food52. The thing is, the sking didn't really crisp, even after it had been in an extra 15 minutes. I'm doing another one today--any suggestions on getting the skin to crisp?
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Part of the trick seems to be making sure the skin is very dry before roasting. She dries it thoroughly with paper towel, then lets it air dry on a rack for several hours in a cool room. Also re-prick the skin multiple times during roasting.