Slow roast duck
Roast
This Christmas, my family and I went to Washington, DC to visit my sister, Abs, her husband and their two children -- the second of whom was not yet a month old. We decided to do Christmas dinner potluck-style, with my mother and me bringing the veggies, and my sister handling the main event and dessert. She bought a ham and two ducks, which my mother then proceeded to show us how to crisp perfectly on Christmas afternoon. <br /> <br />I had never slow roasted a duck before, and I'll admit I was a little worried about the meat drying out. But my mother insisted that her method -- taught to her by her own mother years ago -- was foolproof. We watched as she pierced the fat of the duck with a carving fork at least thirty times, both front and back, salted the bird all over, and put it in the oven at 250 degrees. As the hours went by, she would periodically remove the duck, pierce it all over again, and then return it to the oven. Once it started to look browned and slightly crisp, she carved it into pieces, turned up the heat a little and stuck the pieces back in the oven on a cookie sheet. They emerged mahogany and almost impossibly crisp and crackling.
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