Here the moist-baking method for chicken is adapted to duck. The duck skin becomes very crisp, yet the meat is moist and does not dry out, as it tends to do if simply baked. In the lengthy cooking, about 2 hours, all fat can be drained from the skin, if you wish.

Madeira is the wine of choice. With Port, the skin will blacken before the duck is done.
Tasty accompaniments include lentils, applesauce, lingonberry preserves, green or red cabbage.
This may be served warm or at room temperature. It is also good cold next day.

Serves three

Preheat oven to 375 degrees F.

Rinse duck in cold water and dry all sides lightly with a paper towel. Place duck in unoiled baking dish, skin side up. Pour most of the Madeira over the chicken. Baste well, spooning up 2 or 3 times from the bottom.

Bake alone 10 minutes, a step that shortens the time. Baste again from the pan juices. Add water to a depth of ¼ inch or slightly more. Season skin with thyme, salt, and pepper.

Bake in liquid until done. Allow sufficient time, as much as 2 hours, so that the duck meat will be tender. Be sure to maintain the ¼ inch liquid over the long cooking.

Baste several times when skin looks dry, alternating pan liquid and additional Madeira.

To test tenderness, turn duck over in broth and insert knife.

If crust gets dark before meat is tender, turn oven down to 350 degrees or even 325 degrees, while keeping a generous liquid level.

If you wish to drain skin completely of fat, turn heat up 25 degrees toward the end and increase liquid level.

Let duck cool in its own liquid.

Variation
In place of Madeira use a mixture of orange juice, orange zest, dark rum, and balsamic vinegar. If possible, marinate for an hour or more.

Pan juices will be heavy with flavored fat. A number of traditional recipes, from sautéing potatoes or cabbage wedges to cassoulet, utilize this superior fat.

Duck stock is particularly delicious for braised cabbage, and for soups of all kinds.