No Christmas Story meal would be complete without Chinese food. Our local Chinese restaurant was open on Christmas Day so I purchased the wonton soup, egg rolls and vegetable fried rice from them.
I knew I could trust Ina Garten for a recipe for roasted duck. Ducks are very fatty and using her method of boiling the duck for a bit first and then roasting. Here's my adapted version of Ina's recipe.
1 6 - 7 lb. duck (I purchased a duck from http://www.mapleleaffarms.com/)
water
kosher salt
Bring a large Dutch oven full of water to a boil. Season water with kosher salt. Rinse duck. Very carefully prick duck skin without piercing meat. This will allow the fat to render out of the duck. Place duck in boiling water. Reduce heat to a firm simmer and let duck cook for 45 minutes.
Remove duck from broth and place on a rimmed baking sheet. Allow duck to air dry for at least 30 minutes.
Preheat oven to 475 - 500 degrees. Make sure your oven is very clean before this step!
Spray a baking sheet or roasting pan with non stick spray. Place duck onto baking sheet and let cook for 30 minutes. The high heat will make the skin very crisp while completing the cooking.
The duck I purchased came with an pouch of orange sauce which I heated to boiling in a small saucepan. I removed the duck from the oven at the end of the 30 minutes of roasting, brushed it with the orange glaze and returned it to the hot oven (heat turned OFF) for 5 additional minutes.
Let the duck rest for 10 minutes and then carve for serving.
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