Golden Roasted Duckling Recipes

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.

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Steps:

• Preheat the oven to 425°F. If convection is an option, choose it.
• Make the ducks. Cut away the flap of fatty skin from the neck, and scrape any loose fat from inside the cavities. Prick the skin all over gently with a sharp fork, or cross-hatch it with a sharp knife. Be careful not to pierce the meat.
• Fill an 18-quart stock pot (or as large as you have) about two-thirds full with water, and add the salt. Place the bunches of thyme and rosemary and the garlic cloves in it. Bring to a rapid boil. (You may need to use two pots if you do not have a single pot large enough to hold both ducklings at once; if so, divide the thyme and rosemary into smaller held-together bunches, and divide the garlic between the pots.) Place the ducks in the pot. If they pop up, keep them submerged using a smaller pot full of water or some other weight. Be aware of overflow. Bring the water back to a slow boil. Simmer the ducks for about 30 minutes. Remove them, and use paper towels to dry them thoroughly.
• Stuff each of the ducks' cavities with half of the boiled thyme, rosemary, and garlic and the quartered orange.
• Line the bottom of a large shallow roasting pan with the onions, carrots, and the orange rounds. Place the ducks, breast-side down, on top. Massage them with the Cointreau. This will give them a mahogany finish. Let them sit for 10 minutes for the skin to absorb the liqueur. Sprinkle with salt and pepper.
• Roast until the bottoms brown, about 20 minutes. Turn them breast-side up, and lower the oven temperature to 350°F. Several times during roasting, spoon off any excess fat as it accumulates, or suck it up using a baster. Use some of the fat to baste the ducks, and set the rest aside, saving some for the sauce.
• Depending on how long you boiled the ducks and the size of the ducks, roasting time will be another hour or longer. The ducks are done when a meat thermometer inserted into the thickest part of the thigh registers at least 180°F, or until the juices run clear and the leg bones wiggle easily. You want the meat to slide off the bones. Don't be afraid of overcooking these. Ducks don't dry out easily. The skin should be crisp. If not, no worries. You will pass the pieces under the broiler before serving. (If the ducks are too crisp and the meat is not finished cooking, cover them with foil as you continue roasting.) Once the ducks are ready, remove them from the oven, and cover them with aluminum foil while you finish the sauce.
• Meanwhile, make the sauce. Combine the stock, giblets, and necks in a saucepot over medium-high heat, and bring to a boil. Reduce the heat to medium-low to maintain a gentle boil, until the stock is reduced by half.
• Finish the sauce when you have retrieved rendered duck fat from the roasting duck. In a medium saucepan, warm the duck fat over medium heat. Add the flour, whisking with a fork as you do so. Remove the giblets and necks from the stock reduction, and discard. Add the stock to the duck fat-flour mixture, raise the heat to medium-high, and stir continuously to prevent lumps as you bring it to a slow boil. Add the Cointreau, vinegars, orange juice, marmalade, and orange peel to the pan. Bring back to a boil, melting the marmalade, then simmer uncovered on low heat until the sauce thickens and is reduced. Preheat a broiler with the rack set a notch or two down from the top position.
• When the ducks have rested at least 20 minutes, use a sharp knife or poultry scissors to split them and cut the breasts from the legs. Discard the orange quarters, herbs, wings, and any pockets of fat that remain. Slip the breast meat from the bones. Leave the legs intact. Put a little sauce in a broiling pan, and lay the duck pieces on top. Spoon a little sauce on top of each piece. Put them under the broiler for about 1 minute to crisp and glaze. Watch them carefully; the sugar in the sauce caramelizes quickly.
• Place the pieces on a platter, and decorate with thin, round slices of orange. Serve with additional sauce on the side.

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Steps:

• Preheat oven to 350°F.
• Sprinkle the raspberries with 1 tsp sugar.
• Rinse the duck well, inside and out.
• Pat dry with paper towels.
• Tie legs together with kitchen string.
• Season the duckling with desired amount of salt and pepper.
• Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
• Prick the skin all over, generously, with a fork.
• Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally).
• Cover, and let stand for 15 minutes before carving.
• Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
• Bring to a boil.
• Cook uncovered over med-high heat for 8-9 minutes.
• Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
• Simmer for 5 minutes, stirring occasionally.
• Remove the saucepan from the heat, and stir in the butter, until it is melted.
• Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes.
• Carve the duckling, and serve with the raspberry sauce.

Steps:

• Thaw duck overnight in refrigerator.Remove giblets. Wash and drain duck. pat dry inside and out with paper towels. Sprinkle cavity with salt.
• Quarter onion, coarsely chop celery and loosely stuff cavity. Sprinkle skin with seasoned salt and pepper.
• Pleace in preheated 325° oven for for 2 1/2 - 3 hours.
• No need to baste. Roast until skin is crisp and golden brown. Leg should move freely.

Steps:

• Preheat oven to 375 degrees F. Clean the whole duck and marinate with fresh lemon juice, salt and sugar mixture for 20 minutes, refrigerated. Place duck in a roasting pan with breast up. Bake for 45 minutes. Remove from oven and drain fat from the duck. Brush the duck with a half portion of red wine and roast the duck for 30 minutes. Drain the fat again and brush the rest of the red wine on the duck. Continue roasting the duck for another 30 minutes until the skin of the duck turns brown and crispy. Remove the duck from the oven, and remove the bones from the duck. Slice the duck into pieces and set it aside.

Steps:

• Prepare the breast: Preheat oven to 450 degrees. Split each duck breast in half with a sharp knife. Place a large heavy skillet over high heat, and add the grapeseed oil. When oil begins to smoke, place the breasts skin side down in the pan. Reduce heat to medium-low. Saute until breasts are golden brown and nicely crisp on both sides, about 15 minutes total. This process will render most of the fat, which should be poured off as needed while cooking. Reserve 3 tablespoons rendered fat, and set aside. Transfer breasts to a cutting board, and let cool slightly. Remove the rib bones from the breasts; chop the bones, and combine with the other bones provided by your butcher. Set aside the breasts until they are ready to be finished in the oven. Breasts can be stored, covered, in the refrigerator up to 1 day if not proceeding immediately.
• Make the stock: In a large ovenproof skillet or Dutch oven, heat 1 tablespoon reserved duck fat over medium heat. Add all of the bones, and transfer pan to oven. Roast until bones are golden brown, about 1 hour. Remove from oven, and pour off excess fat. Return pan to stove, and place over high heat. Add 1 cup red wine; deglaze pan, stirring up any brown bits with a wooden spoon. Continue cooking until almost all wine has evaporated. Add chicken stock and enough water to cover the bones. Add lemon and orange zests, peppercorns, and garlic. Bring to a boil; reduce heat to medium-low, and simmer gently for 1 hour. Pour through a fine sieve into a large bowl; discard bones, and reserve stock.
• Braise the legs: Reduce oven temperature to 225 degrees. Heat 1 tablespoon reserved duck fat in a large deep-sided ovenproof skillet over medium heat. Season legs with salt and pepper, and place skin side down in the hot pan. Sear until underside is golden brown, about 6 minutes; turn, and sear until other side is golden brown, about 2 minutes. Drain off excess fat; add remaining red wine and half of reserved duck stock (the legs should be almost covered with liquid). Bring to a boil over high heat; transfer to oven. Braise, uncovered, until legs are fully cooked and tender, about 45 minutes.
• Remove pan from oven, and transfer legs to a cutting board; set aside. Place pan over medium-high heat, and reduce braising liquid by half (until about 2 cups remain). Meanwhile, heat remaining tablespoon duck fat in a large saucepan, and add diced vegetables. Cook over medium heat until vegetables are softened, about 5 minutes. Add the reduced liquid and remaining reserved duck stock, and bring to a boil. Reduce heat, and simmer 15 minutes.
• Meanwhile, remove leg meat from bones, and coarsely chop. Discard bones, and add chopped meat to the simmering stock mixture. Continue to simmer 15 minutes more. Remove from heat; season with salt and pepper, and set aside. The stew can be prepared up to this point and refrigerated up to a day ahead; reheat in oven while finishing the breasts.
• To serve: Raise oven temperature to 450 degrees. Place a large ovenproof skillet over medium-high heat. When pan is hot, add reserved breasts skin side down. Transfer pan to oven, and roast 6 to 7 minutes; turn, and cook 2 minutes more, or until a meat thermometer registers 125 degrees for medium-rare. Transfer breasts to a cutting board, and let rest 5 to 10 minutes. Slice each breast crosswise into six or seven pieces, and serve over the stew.