Food 911

Lame Duck Long Island, NY
New neighbor Fabiola wants make waves with a locally inspired dish, but it always turns out soggy, never crispy. Tyler shows her how to whip up Crispy Roast Duck

1 (4 to 5-pound) Long Island duck
1 cup honey
2 cup soy sauce
1 cup cold black coffee
1/4 cup finely chopped fresh ginger
1/4 cup lite miso
1/3 cup light brown sugar
1 orange, halved
1 lemon, halved
1 lime, halvedUsing a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain. Combine honey, soy sauce, coffee, ginger, miso and brown sugar together in a bowl, stir well to dissolve the brown sugar and miso. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Place the duck in a 2 gallon freezer bag, then pour in the marinade. Seal and refrigerate for 24 hours.

The next day, remove the duck from the marinade and pat it dry with paper towel. Preheat oven to 450 degrees F.

Place the duck on a rack in a roasting pan. Fold the wing tips back and tie the legs together. First, roast the duck for 20 minutes, the high temperature will caramelize the sugars on the outside of the duck and set a rich mahogany color. After 20 minutes, drop the temperature down to 325 degrees F and roast for 1 hour. Duck heaven baby!