ROAST DUCK
Provided by Food Network Kitchen
Categories main-dish
Time P1DT3h30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
- Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
- Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
- Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
- Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
ROAST DUCK
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
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 - BEST EVER
Steps:
- Place the duck in a large pot, cover with cold water and bring to boil. Reduce the heat and simmer for 35 minutes. Drain and pat dry with paper towels. Preheat the oven to 400F. Salt and pepper the duck and place it on a roasting rack in a shallow roasting pan. Roast the duck for about 45 minutes, until nicely browned and a meat thermometer reads 180 in the thigh. Remove from the oven and let rest for about 15 minutes before carving.
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
Check out our step-by-step guide to roasting a whole duck.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Line bottom of oven with foil to catch any spatters. Preheat oven to 425 degrees with rack in second-lowest position. Rinse duck in cold water; pat dry with paper towels. Trim excess fat and skin from neck and body cavity. Clip wing tips. Place wing tips and neck in a large roasting pan fitted with a rack.
- Prick surface of skin all over with a paring knife. Score skin of breast in a crosshatch pattern. Season inside and outside of duck with pepper and 1 tablespoon plus 1 teaspoon salt.
- Place duck, breast side up, on rack in pan. Roast for 50 minutes.
- Remove pan from oven. Set duck on rack in a sink or over a towel to catch drips. Spoon off excess fat from pan; strain, and reserve 1/4 cup if making roasted vegetables. Tilt duck to drain, pouring juices from cavity into roasting pan. Return duck, breast side down, on rack to pan. Roast for 50 minutes.
- Flip duck, breast side up, and roast until duck registers 165 degrees on an instant-read thermometer, about 50 minutes more. Let stand for 15 minutes before carving. Spoon off fat from roasting pan (reserve if desired). Carefully tilt duck, and pour accumulated juices from cavity into pan. Reserve neck and wing tips in pan with juices if making pan sauce. Serve duck with roasted vegetables, and drizzle with pan sauce.
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.
ROASTED DUCK
A simple rub made with salt, pepper, and paprika seasons this roast duck basted with butter. It is delicious. I all way do make duck often if I have one, and not just for special occassions.
Provided by CHEF GRPA
Categories Whole Duck
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375*F.
- 2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- 3. 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.
- My Note: I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking I glazed it with the orange sauce, and it was just so good. We have duck every year during the holidays and this was the best I have ever turned out.
- I had always liked the inside of duck, but was not fond at all of the sweet sauce that was always on top. Noone else seemed to know how to do a savory skin.
- Some time I put a quartered lemon and some sprigs of fresh thyme and savory in the cavity. I did not add butter but basted it with the rendered fat. I made a gravy with the pan drippings (fat separated)and some stock made from the neck, gibblets and wing tips along with chopped carrots, onions and celery.I took the advice of previous reviewers and reduced salt by 1/2t and overall cooking time by 15 minutes A great recipe that you can fancy up or make as is. added just a little garlic powder to the rub just because we love garlic.
- One tip, get a food thermometer that you can keep in the meat while it's cooking. The probe runs a wire to the outside of the oven attached to the display. You can see the internal temp w/out opening the oven. The full 2 hours would have been a little too long for my bird.
- Next time though, I'll bet you be making two small ducks so there will enough for all four of us:.
Nutrition Facts : Calories 1667.2, Fat 164.3, SaturatedFat 59.8, Cholesterol 328.2, Sodium 1149.2, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 43.8
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.
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.
More about "roast duck recipes"
FOOLPROOF METHOD FOR COOKING A ROASTED WHOLE DUCK ...
From canardsdulacbrome.com
BEST ROAST DUCK RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.2/5 (15)Category Main,RoastServings 3-4Total Time 579 hrs 20 mins
DUCK RECIPES | JAMIE OLIVER
From jamieoliver.com
ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
DUCK RECIPES | ALLRECIPES
From allrecipes.com
SLOW ROAST DUCK RECIPE - SLOW ROASTED DUCK | HANK SHAW
From honest-food.net
ROAST DUCK RECIPE - JULIA'S ALBUM
From juliasalbum.com
ROAST DUCK | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
DUCK DE MARIETTA (THE BEST SLOW ROAST DUCK) - OMNIVORE'S ...
From omnivorescookbook.com
HOW TO ROAST A DUCK - BBC FOOD
From bbc.co.uk
EASY ROAST DUCK BEST RECIPES
From findrecipes.info
10 BEST ROAST DUCK WITH STUFFING RECIPES - YUMMLY
From yummly.com
HONEY ROASTED DUCK - RICARDO
From ricardocuisine.com
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
From mapleleaffarms.com
BEIJING DUCK: HISTORY, RECIPE, AND HOW TO EAT IT
From chinahighlights.com
RECIPE FOR HOMEMADE PEKING CRISPY ROAST DUCK | FOOD
From food.amerikanki.com
PERFECTLY ROASTED DUCK - NORDIC FOOD & LIVING
From nordicfoodliving.com
CLASSIC CRISPY ROAST DUCK RECIPE - NORTHFORK
From northforkbison.com
CRISP ROAST DUCK RECIPE | EPICURIOUS
From epicurious.com
NANJING ROAST DUCK | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
SIDE DISHES YOU SHOULD BE SERVING WITH ROAST DUCK
From mashed.com
THE BEST PLACES TO SATISFY YOUR ROAST DUCK CRAVINGS IN ...
From herworld.com
EASY ROAST DUCK LEGS RECIPE - HOW TO ROAST DUCK LEGS ...
From honest-food.net
A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
From cookingnook.com
ROAST DUCK RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
BEST SLOW ROAST DUCK RECIPE - HOW TO MAKE SLOW ... - FOOD52
From food52.com
ROAST DUCK WITH CITRUS PAN SAUCE RECIPE - FOOD & WINE
From foodandwine.com
CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
ROAST DUCK RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASY ROAST WHOLE DUCK RECIPE - D'ARTAGNAN
From dartagnan.com
26 DUCK RECIPES FOR THE HOLIDAYS - PUREWOW
From purewow.com
RECIPES | PITBOSS GRILLS
From pitboss-grills.com
HOW TO ROAST DUCK - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROAST DUCK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
WHOLE DUCK RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ROAST DUCK RECIPE - BBC FOOD
From bbc.co.uk
WHOLE-ROASTED DUCK IS THE MOST LUXURIOUS COMFORT FOOD ...
From robbreport.com
PERFECT ROAST DUCK RECIPE / RIVERFORD
From riverford.co.uk
#time-to-make #main-ingredient #cuisine #preparation #poultry #asian #chinese #1-day-or-more #meat #duck #whole-duck
You'll also love