Juicy Roast Duck with a Tart Apple Cider Drizzle for Christmas

Because the poultry is incredibly rich, a single Juicy Roast Duck with a Tart Apple Cider Drizzle for Christmas feeds up to fifteen guests during an expansive holiday spread. Leaving the bird exposed in the fridge overnight dehydrates its exterior. Starting the oven at 410 F (210 C) creates a crackling crust before you reduce the heat.

Preparing the duck

You wash the bird and run water through the inside cavity. A full night uncovered in the fridge dries out the skin so the bird roasts crisp. A whole duck holds more fat than a chicken. That extra fat protects the breast meat from drying out and keeps the wing tips from burning in the hot oven.

The Spice Rub

You pat the duck dry with a towel before you apply the paste. You mix the following ingredients in a small bowl:

• Softened butter
• Garlic powder
• Onion powder
• Cinnamon
• Allspice
• Salt
• Black pepper

If you need to substitute the unsalted butter with margarine or a butter that contains salt, simply cut the recipe's added salt down to three-quarters of a tablespoon.

The Spice Rub goes only on the outside of the bird. You slather the butter mixture over the skin and concentrate the spices on the top and sides. You keep the cavity bare so the exterior crust gets enough seasoning. If you apply the paste to the inside, you prevent the outside skin from getting adequate seasoning for a crisp crust.

Roasting times and temperatures

You arrange the quartered onion, halved garlic head, and a cup of water in the bottom of a roasting pan. You set a roasting rack directly over these aromatics and place the duck on top. An unstuffed bird cooks in a more predictable time than a stuffed bird.

You place the pan in the oven at 410°F (210°C) for 20 minutes. You lower the oven to 350°F (180°C). The total roasting duration requires that first 20 minutes plus an additional 20 minutes per 1 pound (40 minutes per 1 kilogram). To check the meat for doneness, you pierce the thickest part of the leg where it meets the breast with a skewer. The poultry is ready when the liquid runs clear. You move the bird from the rack to a carving board and cover it loosely with foil to rest for 20 minutes.

The Apple Cider Drizzle

The pan juices build the base for a tart and sweet sauce. You pour the rendered fat, juices, and roasted onion and garlic into a bowl. You crush the soft aromatics with a spoon to release their flavor into the liquid. You can also press the strained aromatics through a sieve to extract additional flavor.

You must spoon off the excess fat next. Excess rendered fat creates a greasy cider drizzle if left in the pan juices. You pour a quarter cup of the gold pan juices into a saucepan with chicken broth, apple juice, and apple cider vinegar. The recipe calls for chicken broth, but you can use duck broth if you can find it. Apple cider vinegar provides a milder acidity than standard white vinegar.

You simmer the liquid over medium heat for two to three minutes. The sauce is ready when it shrinks to a quarter of its original volume. You remove the saucepan from the heat and season the liquid with salt and pepper. You can adjust the sour and sweet flavors to suit your preference.

The Garnish

The Garnish adds fresh color to the serving platter. You scatter fresh arugula leaves and pomegranate seeds over the rested duck. You extract the seeds by smacking a halved pomegranate with a wooden spoon over your splayed fingers. The main course goes to the table alongside the warm Apple Cider Drizzle.

Leftovers and rendered fat

You can save the excess rendered duck fat and reuse it for roasting potatoes or vegetables. If you plan to warm up the leftover bird, let it sit on the counter until the meat loses its chill. Baking the poultry at 350 F (180 C) for 20 minutes restores the original juiciness and skin texture.