Everyday Roasted Duck

Name: Everyday Roasted Duck
Yield: serves 4 to 6
Ingredients: 1 whole duck, about 5 pounds, with giblets and neck; 1 tablespoon kosher salt; 4 sprigs fresh rosemary; 1 cup dry white wine; 1/2 cup freshly squeezed lemon juice (from 3 or 4 large lemons); 1/4 cup extra-virgin olive oil; 1 to 2 cups light poultry (or vegetable) stock; Kitchen twine; heavy-duty fameproof roasting pan with a flat wire roasting rack, preferably just big enough to hold the duck with an inch or so empty space around it; a fat-separating measuring cup (2 cups or larger); poultry shears or heavy knife for splitting the duck

December 9, 2011

This crispy-skinned duck is delicious but definitely not fancy. Povera means “poor,” and this is a rustic family-style dish, with relatively few ingredients and simple preparation. The duck is roasted whole and basted with a whisked-together dressing of lemon juice, wine, and olive oil. It crisps up beautifully, and the pan juices make a great sauce. You don’t have to fuss much with the serving, either. For a family meal, I chop the bird into small pieces, pile them up on a platter—neck and giblets, too—and let people pick the pieces they like. (Fingers are fine for this, so plenty of moist towels on the table are handy.) For a more orderly dinner, the duck can be quartered to serve four nicely. Riso e Lenticchie—Rice and Lentils (page 40), braised greens, or just a tossed salad would be good with it.

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