ROAST DUCK
This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner to serve your family.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 2 to 3 cups shredded meat
Number Of Ingredients 3
Steps:
- Preheat oven to 500 degrees.
- Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
- Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.
EASY ROAST DUCK
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
- Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
- Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
CRISPY ROAST DUCK
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees F.
- Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.)
- Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one side. Repeat pricking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F.
- Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.
- Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces. Generously season with salt and pepper before serving.
ROASTED DUCK
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g
ROAST DUCK
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.
- Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.
- The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
- Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.
- In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.
ROAST DUCK
Make and share this Roast Duck recipe from Food.com.
Provided by Tonkcats
Categories Whole Duck
Time 3h
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry duckling.
- Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.
- Preheat oven to 350°F.
- Roast for 2 hours, turning and basting with drippings occasionally.
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
ROAST DUCK
Provided by Dorothy Allison
Categories dinner, roasts, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Remove the duck giblets. If you choose, chop and sauté the giblets and set them aside to toss into the gravy later.
- Prick the duck's skin with a fork. Rinse and pat dry with paper towels. Twist the wing tips under the back and place the duck, breast side up, on a rack set in a roasting pan. Stuff onions, carrots and butter into the cavity. Sprinkle the duck all over with the dried herbs and 1/2 teaspoon each of salt and pepper. Lay bacon slices crosswise over the breast. Roast duck in the oven until the internal temperature reaches 180 degrees, 11/2 to 2 hours.
- Place duck on a serving platter and tent with foil. Remove vegetables from cavity. (Check to see if the vegetables are edible. If still raw, microwave until tender and feed to the dogs.)
- Prepare the gravy by pouring off all but 3 tablespoons of the fat from the pan. Place the pan over medium heat. Using a wooden spoon, scrape up the burned bits stuck to the bottom and then sprinkle with the flour. Cook, stirring, to toast the flour, about 3 minutes. Add the milk and 1/2 cup water. Bring to a boil, then reduce the heat and simmer. If too thick, loosen with water. Season with salt and pepper to taste.
More about "easy roast duck recipes"
TRY THIS EASY ROAST DUCK RECIPE THIS SUNDAY | DINNER ...
From womanandhome.com
2/5 Category Dinner, Main CourseCuisine BritishTotal Time 1 hr 45 mins
ROASTING A WHOLE DUCK - SIMPLE AND DELICIOUS - YOUTUBE
From youtube.com
EASY PEASY ROAST DUCK AND DUCK GRAVY - EASY PEASY FOODIE
From easypeasyfoodie.com
CLASSIC CRISPY ROAST DUCK RECIPE - NORTHFORK
From northforkbison.com
WHOLE DUCK RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ROAST WILD DUCK RECIPE - HOW TO ROAST A WILD DUCK
From honest-food.net
A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
From cookingnook.com
A SIMPLE ROAST DUCK - RECIPE | COOKS.COM
From cooks.com
EASY ROAST DUCK LEGS RECIPE - HOW TO ROAST DUCK LEGS ...
From honest-food.net
10 BEST ROAST DUCK SIDE DISHES RECIPES - YUMMLY
From yummly.com
EASY ROAST WHOLE DUCK RECIPE - D'ARTAGNAN
From dartagnan.com
HONEY ROAST DUCK RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
CHINESE ROASTED DUCK RECIPE WITH PLUM SAUCE (EASY) - NOT ...
From notenoughcinnamon.com
ROAST DUCK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY ORANGE GLAZE DUCK | RECIPE | EASY ORANGE GLAZE ...
From pinterest.com
EASY, SLOW-ROASTED DUCK RECIPE (VIDEO) - TATYANAS EVERYDAY ...
From tatyanaseverydayfood.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
From allrecipes.com
ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
CRISPY WHOLE ROAST DUCK - GASTROSENSES
From gastrosenses.com
SIMPLE ROAST DUCK RECIPE | EAT SMARTER USA
From eatsmarter.com
EASY CRISPY ROAST DUCK | MUMMYPAGES.IE
From mummypages.ie
ROAST DUCK – EASY! - CHOY'S KITCHEN ADVENTURES
From choyskitchenadventures.com
PERFECTLY ROASTED DUCK - NORDIC FOOD & LIVING
From nordicfoodliving.com
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
From mapleleaffarms.com
ROAST DUCK RECIPE - JULIA'S ALBUM
From juliasalbum.com
EASY ROASTED DUCK RECIPE - DISH DITTY RECIPES
From dish-ditty.com
DUCK RECIPES | JAMIE OLIVER
From jamieoliver.com
EASY ROAST DUCK – BEARY STRONG
From bearystrong.com
EASY DUCK A L'ORANGE RECIPE - D'ARTAGNAN
From dartagnan.com
HOW TO ROAST A DUCK EASY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY DUCK RECIPES - OLIVEMAGAZINE
From olivemagazine.com
EASY DUCK FAT ROAST POTATOES - EASY PEASY FOODIE
From easypeasyfoodie.com
SLOW ROASTED DUCK WITH CRISPY SKIN - JUST A LITTLE BIT OF ...
From justalittlebitofbacon.com
FOOLPROOF METHOD FOR COOKING A ROASTED WHOLE DUCK ...
From canardsdulacbrome.com
CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
ROAST DUCK RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO ROAST A DUCK - BBC FOOD
From bbc.co.uk
WHOLE ROAST DUCK - WOOLWORTHS TASTE
From taste.co.za
ROASTED DUCK - MOIST AND SCRUMPTIOUS - DISHES DELISH
From dishesdelish.com
ROAST DUCK RECIPE - BBC FOOD
From bbc.co.uk
EASY ROAST DUCK - KITCHEN COUP
From kitchencoup.com
You'll also love