Zapped Duck: Crisp, Not Tough

Duck has a tough reputation. While people love to order it at restaurants, they rarely cook it at home. It’s too dry, some complain, or it’s too greasy or too something else. Whatever the reason, everyone has an excuse for not cooking duck at home.

But the combination of microwave cooking and conventional cooking seems to make a better duck: It stays moist but doesn’t get greasy. It’s crisp on the outside but not tough. And with a whole duck, you can save the giblets and make a savory stock that can be turned into a tasty duck sauce.

If you are not prepared to tackle a whole duck, how about a duck breast? It takes even less time and is easier to slice.

DUCK BREAST

1 pound duck breast

Place duck, breast side down, on microwave-proof roasting rack in 2-quart microwave-proof rectangular dish. Microwave, uncovered, on HIGH (100% power) 6 to 7 minutes per pound, turning over once and draining juices.

Transfer duck to metal roasting rack in same dish. Bake at 500 degrees in conventional oven 10 minutes to crisp. Let stand, tented with foil, 5 to 15 minutes. Makes 1 serving.

CRISPY ROAST DUCK

1 (5-pound) whole duck

Remove any fat from body cavity of duck and around neck. Remove giblets and reserve if making stock. Tie legs together with string and crisscross over back to tie wings to body. Pierce skin all over to allow fat to run out.

Place duck, breast side down, on microwave-proof roasting rack in 2-quart rectangular dish. Microwave on HIGH (100% power) 15 minutes. Pour off fat. Turn duck, breast side up. Microwave on HIGH 15 minutes or until juices run clear.

After duck has cooked in microwave, pour off any fat. Place duck, breast side down, on metal roasting rack in same 2-quart dish. Bake at 500 degrees 10 minutes, turning duck over after 5 minutes. Let stand, tented with foil, 5 to 15 minutes. Slice duck to serve. Makes 2 servings.

SHERRIED DUCK SAUCE

1/4 cup red wine vinegar

3 tablespoons sugar

1 cup Duck Giblet Stock

2 tablespoons Sherry

Combine vinegar and sugar in 1-quart microwave-proof casserole. Microwave on HIGH (100% power) 3 minutes. Stir. Microwave on HIGH 1 to 2 minutes or until mixture begins to brown and thicken, coating spoon. Be careful not to burn.

Stir stock into syrup and microwave on HIGH 2 minutes or until boiling. Add Sherry. Microwave on HIGH 5 minutes or until boiling and flavors are developed. Makes 1 1/4 cups.

Variation:

Cranberry Duck Sauce:

Substitute 2 tablespoons orange liqueur for Sherry. Add 1 cup fresh cranberries and 2 tablespoons sugar with liqueur. Cover with wax paper and cook until cranberries pop, stirring once.

Duck Giblet Stock

Duck giblets

2 cups beef broth

1 onion, quartered

1 celery stalk, coarsely chopped

1 carrot, sliced

Combine giblets, broth, onion, celery and carrot in 4-cup glass measure. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH (100% power) 5 to 8 minutes or until boiling.

Microwave on MEDIUM (50% power) 30 minutes or until broth is reduced to 1 cup, stirring twice (with giblets and vegetables it will measure about 2 cups). Strain broth, discarding giblets and vegetables. Makes about 1 cup.