Glorious Lacquered Roast Duck

You will be amazed at how easily you can achieve this gorgeous, crisp-skinned, succulent roast duck. We’re a bit embarrassed by the inspiration for it. Years ago, we fell in love with a recipe in Lucky Peach’s cookbook for lacquered roast chicken. Then, in 2020 Lucky Peach’s co-founder and editor (and author of the cookbook in question), who had become Food editor at the Los Angeles Times, was forced to resign over allegations of sexual harassment and presiding over a toxic workplace.

Be that as it may, the technique for getting the chicken’s skin so shiny, crisp and delicious was really smart, and it led our friend Michalene to wonder, “Have you tried it on a duck?” Our Glorious Lacquered Roast Duck was born.

The recipe relies on a Chinese-style glaze, so naturally it makes a brilliant centerpiece for an Asian feast. (Bring on the Yangzhou Fried Rice and baby bok choy or Winter Greens Stir-Fry.) No sauce necessary – the duck is juicy and delicious on its own. But send it to the table with hoisin and steamed wheat buns, and it's a different kind of delicious. 

But it's also great as the main event for a more Eurocentric or American-style celebration: Just serve it with sides like roasted potatoes or a sweet potato gratin, Brussels sprouts, rapini – even mac and cheese, if you want to go for pure comfort.

The directions here are for one duck – which serves two to three. Make two ducks and you've got a feast for four to six. Just double everything and make sure the two birds aren't too close together on the rack in the sheet pan. Ducks can be pricey, but if you buy them at Asian supermarkets, they can be a bargain. Most ducks you find will be about four and a half to five pounds. Frozen ducks are fine (they freeze really well); just be sure to allow time to defrost the bird in the fridge if you go that route.

You'll need to give the duck or ducks their first coat of glaze two days before you'll roast them, so plan accordingly.  For instance, if you're serving duck Saturday night, you'll glaze it sometime Thursday — morning, afternoon or evening; it doesn't much matter when. The second coat will go on 24 hours later, then you'll roast the following day. Be sure to remove the neck, giblets and such from inside the duck, if necessary, and reserve them for another use. 

Serves 2 - 3.