Which cooking technique is primarily used to cook duck to achieve a crispy skin?

The primary cooking technique for achieving crispy skin on duck is roasting. When duck is roasted, it is typically cooked in an oven at higher temperatures, allowing the skin to render its fat effectively. This process not only helps to evaporate moisture from the skin but also allows the fat beneath the skin to break down, resulting in a crunchy, crispy exterior. Additionally, the even heat distribution in an oven during roasting contributes to the Maillard reaction, enhancing the flavor and color of the skin.

Roasting also allows for longer cooking times at controlled temperatures, which is ideal for duck, ensuring that the meat remains juicy while the skin crisps up. Techniques like poaching or grilling do not provide the same conditions for fat rendering and crisping. Similarly, broiling can primarily focus on high, direct heat from above, which may cook the skin rapidly but might not develop the same degree of crispiness as a well-roasted duck. Thus, roasting is the premier technique for achieving that desirable crispy skin characteristic of well-prepared duck.