I love roast duck. But I don’t always want to roast a whole duck, and recipes for single-serving bone-in duck quarters seem absent from the internet. So with some trial and error I came up with my own. This brined slow-roasted duck quarter will give you a delicious fall-off-the-bone treat for that lazy fall or winter weekend dinner, or even that solo holiday of peaceful introspection. Start it cooking around lunch time, and by dinner the house will be filled with the wonderful aroma of the season. You might find it a challenge to wait the full 6 hours to let it finish, but you’ll see it’s well worth the wait!
one duck (cut into four parts: two breast+wing pieces and two thigh+leg pieces; backbone removed and saved for making stock). Set aside one serving and store the remaining three pieces in the freezer for future use.
1.5 T sea salt
garlic powder (optional)
poultry seasoning (or make your own blend)
In a small bowl, make a brine by dissolving the salt in 2 cups of water, and fully submerge the duck quarter. Let sit in the refrigerator for about 24 hours.
With a knife, fork or sharp skewer, generously pierce the skin of the duck to allow fat to escape while cooking. Avoid piercing the underlying meat, since this can cause the meat to dry out during cooking.
Place the duck, skin side up, in a small cast iron skillet. Sprinkle with poultry seasoning and garlic powder.
Roast in a 230°F oven (I just use my toaster oven) for 6 hours. After the first 4-5 hours I’ll generally pour off the accumulated fat (save this… it’s great for frying potatoes, adding a hint of “duck” taste to chicken soup, or countless other uses. And it’s purportedly a fairly healthy fat as well).
After 6 hours, increase the oven temperature to 450°F and roast for another 15-20 minutes, or until the skin is browned and crispy.
Remove from oven and let sit uncovered for about 10 minutes. Enjoy!