Roastduck 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:

• 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.

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.

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.

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.

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:

• Remove giblets and wing tips from duck, trim neck, and remove excess fat, reserving all but fat (note--you can render the fat into duck schmaltz, if desired). Let sit at room temperature for 20 minutes (or until next step is done).
• Pour stock or water into a tall, narrow stockpot (deep enough to hold duck with plenty of room leftover). Note: if using a wider pot, more water or stock may be needed. Add wing tips, giblets, and neck. Cover and bring to boil over high heat.
• While stock is coming to a boil, prick duck skin all over with tines of fork, especially in fatty areas. Prick at an angle to avoid stabbing the meat. Carefully lower into boiling stock, breast end first, allowing cavity to fill as you lower it. Place a heat-proof plate or lid of smaller diameter than pot over duck to keep it submerged.
• Once the stock has returned to a boil, reduce heat and simmer for 45 minutes. Check every 10-15 minutes to ensure duck is still submerged (will tend to float even though weighted); keep stock at a gentle simmer to reduce likelihood of it rising above liquid.
• After duck has simmered for 45 minutes, spoon off about 1 tablespoon of fat from surface of liquid and spread around bottom of 12x18x1 1/2-inch roasting pan. Remove plate or lid and carefully remove duck from stock and allow to drain any liquid back into pan (reserve cooking liquid if planning to make broth later; cool and chill so you can scrape off the fat before making stock). Place duck in roasting pan. Spread neck flap out in pan.
• Pat duck dry with paper towelling and gently pat salt and pepper into skin (be careful, as it will be somewhat fragile at this point). Note: you can prepare duck up to this point in advance; cover and refrigerate for up to 1 day and bring back to room temperature before proceeding.
• Allow duck to cool for 30 minutes (if not made in advance) to allow skin to dry.
• Place oven rack on the second-lowest position. Preheat oven to 500* F.
• Place duck in oven feet first. Roast for 10 minutes, then remove duck from oven (keep door closed to keep it hot). Spoon off fat accumulated in bottom of pan. Wiggle duck around to loosen and return to oven for another 20 minutes. Be aware that any splatters or spills of fat will cause some smoke!
• Remove duck from oven and from pan; cover to keep warm while setting for 10-15 minutes. Again remove fat with a spoon. Deglaze pan with some stock or water, if desired for a sauce. Carve and serve immediately.
• If desired, reserve skin and bones for making duck stock.