You've broken them down, you've strung them up to dry, and you've even made a rich jus. The last stop for this Big Duck Project: roasting your dry-aged bird.
. The thick layer of fat sandwiched between skin and muscle insulates and bastes the meat as it cooks, keeping it tender and unctuous even as the bird's internal temperature rises to levels that would turn chicken into sawdust and beef into jerky., Daniel tested different roasting methods, pitting hot and fast against low and slow.
So, when it comes to roast duck, high heat is the way to go. However, for this version, I wasn't shooting for the well-done meat that Daniel was after. I wanted pink, juicy duck breast cooked to a nice medium . Daniel's recipe starts the duck in a ripping hot oven to jump-start the fat-rendering and skin-browning processes, and then the heat gets dialed down to finish roasting the bird.
When you cook a large piece of meat with high heat, it's important to remove it from the oven, grill, or stovetop well before the center hits your target serving temperature. A piece of meat can easily climb an extra 10 to 15°Fit comes out of the oven. The reverse-sear method and sous vide cooking are designed to minimize this effect; their low cooking temperatures promote even cooking from edge to center, with very little temperature gradient.
And that's what I've done for this roast duck crown. After cooking on a wire rack–lined baking sheet in a 425°F oven for 16 minutes, the duck comes out of the oven, and I give it a quick check with an instant-read thermometer. For duck that straddles the line between medium-rare and medium, the breast should register between 120°F and 125°F at its thickest part when it first comes out of the oven.
Now, just let it hang out and finish cooking on its own. Fifteen minutes later, the breast will"rest up" to between 130°F and 140°F . Along with the carryover cooking, this 15-minute rest also gives the meat time to redistribute and hold onto its juices when it comes time to carving and slicing. You can read more about the importance of and science behind resting meat
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