In the Roast Duck with Orange, Soy and Ginger how deep should the roasting tin be? And how high above the water should the ducks be? Would a standard over roasting tray work?
Nigella's Roast Duck With Orange, Soy And Ginger (from AT MY TABLE) cooks the ducks twice. The first time in a rack over a tin of water and the second time on a rack without water in the tin, to crisp up the skin. The roasting tin needs to be deep as it has to accommodate both the water and also any fat rendering out from two ducks (which can be quite a lot).
We would recommend looking for a deep roasting tin (pan) that has a depth of 7cm/2¾ inches or more. The wire rack should be high enough to keep the ducks just above any liquid in the roasting tin, so ideally look for one that is at least 4cm/1½ inches high.